| 11. | 1 / 2 large head romaine lettuce, rinsed and patted dry
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| 12. | 1 head romaine lettuce, tough outer leaves removed, remaining leaves washed and dried
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| 13. | 20 cups romaine lettuce torn into bite-size pieces ( 2 or 3 heads)
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| 14. | Serve this tabbouleh with toasted pita bread or romaine lettuce leaves.
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| 15. | INGREDIENTS : 1 head romaine lettuce ( or 10 ounces cleaned, chopped romaine)
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| 16. | For Salad, chop romaine lettuce into 1 1 / 2-inch pieces.
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| 17. | Place 2 cups romaine lettuce on each of 4 salad plates.
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| 18. | Blanche a romaine lettuce leaf by dipping into boiling water for five seconds.
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| 19. | Romaine lettuce is the hottest thing, because everyone is eating Caesar salad now,
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| 20. | 1 head romaine lettuce, cut crosswise into 1 / 2-inch strips
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