Lexic.us

Definition of Romaine lettuce

1. Noun. Lettuce with long dark-green spoon-shaped leaves.

2. Noun. Lettuce with long dark-green leaves in a loosely packed elongated head.

Lexicographical Neighbors of Romaine Lettuce

rolly-pooly rolly pollies rolly polly roly-poly roly-poly pudding rolypoliness rolziracetam rom com rom coms romage

romages romaic romaika romaikas romaine romaine lettuce (current term) romaines romaja romaji romajis

romal romals roman roman a clef roman fleuve roman font roman letters roman print roman type roman world

Literary usage of Romaine lettuce

Below you will find example usage of this term as found in modern and/or classical literature:

1. Salads and Sauces by Thomas Jefferson Murrey (1884)
"Wash quickly and dry two heads of romaine lettuce; break each leaf in two, ... romaine lettuce is not as good as the cabbage- headed varieties to mingle ..."

2. Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil (1916)
"Garnish with slices of hard-cooked eggs and mint jelly cut in squares. MERRY WIDOW SALAD romaine lettuce Cucumber peel Grapefruit Cream cheese Oranges ..."

3. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1911)
"The romaine lettuce is more highly prized by most connoisseurs as being more tender and brittle than the first variety. Composition. ..."

4. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1911)
"The romaine lettuce is more highly prized by most connoisseurs as being more tender and brittle than the first variety. Composition. ..."

5. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1907)
"The romaine lettuce is more highly prized by most connoisseurs as being more tender and brittle than the first variety. Composition. ..."

6. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1917)
"The romaine lettuce is more highly prized by most connoisseurs as being more tender and brittle than the first variety. Composition. ..."

7. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1907)
"The romaine lettuce is more highly prized by most connoisseurs as being more tender and brittle than the first variety. Composition. ..."

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