Easy Romaine Lettuce Soup Recipe - Dairy Free (2024)

FAQs

What is the safest romaine lettuce to eat? ›

Whole heads of lettuce instead of bagged greens might be safer. Rogers says whole heads don't necessarily have lower bacteria levels, but their inner leaves are less exposed to sources of contamination and are handled less than bagged greens. “Refrigerate bagged lettuce right after you buy it,” Rogers added.

Because contamination can happen anywhere from farm to table, no single type of leafy green is risk-free. But hydroponic lettuces (which are greenhouse-grown) are less likely to be contaminated by bacteria from animal droppings.

After a gentle rinse, pat the lettuce dry, tightly seal in a plastic bag, and store in the crisper drawer. Whole romaine heads last 10 to 20 days in the fridge, while romaine hearts stay crisp for a week to 10 days.

The nutrients in romaine lettuce provide multiple health benefits: Vitamin C helps support the immune system, is high in antioxidants, and helps keep bones and teeth strong. Calcium is necessary for the building and maintenance of bones, muscle function, nerve function, and blood clotting.

Lightly grilling or sautéing romaine lettuce intensifies its flavor, while still maintaining some of its signature crunch. Cooked romaine makes a surprising and delicious addition to warm salads, soups, and stir-fries.

Veggies like mushrooms, baby spinach, bean sprouts, lettuce, and peas can be good for boosting your gut health, specifically. These vegetables are great for your gut because of their fiber or water contents, or because they contain plant compounds called polyphenols.

Take iceberg lettuce, for example. The popular crispy green is perhaps the least nutrient-dense because it's 96% water, but it would still give you some amounts of vitamins A, C and K.

Even when leafy greens are grown free of harmful bacteria, contamination can still occur during harvesting, processing, or packaging. That's why it's so important you take extra steps to protect yourself. Whole heads of lettuce instead of bagged greens might be safer.

"Aluminum does not, on its own, have any specific synergies with lettuce. If it's protective it's either protecting it from drying out or it has just the right permeability to allow the lettuce to breathe without drying it out (aluminum foil IS permeable)," says Nestrud.

Do you wash romaine lettuce before or after cutting? ›

Should You Cut Up the Lettuce Before Washing? We recommend washing and drying the lettuce before cutting up the entire head.

Thicker-leafed lettuces handle freezing better than supermarket-style iceberg lettuce. Examples of freezer-friendly lettuces include romaine or Cos types and Boston or bib types, which are also known as Butterheads. You can also freeze lettuces that blend both romaine and butterhead traits, like 'Little Gem'.

When romaine lettuce spoils, the head feels soft to the touch. Peeling away outer leaves might reveal a fresh core, but slimy leaves are usually a bad sign. Mushy romaine lettuce with an unpleasant odor should always be thrown away.

Check the leaves for signs of wilting.

Fresh lettuce is firm and crisp. As lettuce ages, it becomes soft, droopy, and wrinkled. You can spot these changes by eye or by touching the leaves. These leaves may not yet feel wet, but the lettuce is still near spoiling when it begins to wilt.

Our general rule of thumb for storing romaine hearts or heads of lettuce is to discard any damaged outer leaves, then gently wrap the heads in paper towels, storing them in plastic bags in the crisper drawer.

Q: Are some types of lettuce safer than others? A: Because contamination can happen anywhere from farm to table, no single type of leafy green is risk-free. But hydroponic lettuces (which are greenhouse-grown) are less likely to be contaminated by bacteria from animal droppings.

Store leafy greens, salads, and all pre-cut and packaged produce in a clean refrigerator with the temperature set to 40°F or colder. Use separate cutting boards and utensils for produce and for raw meat, poultry, seafood, and eggs. If that isn't an option, prepare produce before working with raw meat.

Washing lettuce in water (or water combined with baking soda) may help remove pesticide residue, surface dirt and debris from produce, but Rogers cautions that washing has not been proven an effective way to remove E. coli and related bacteria.