Romaine Lettuce

Crisp and refreshing Romaine. When we clean greens, its easiest to have all of the leaves separated since dirt typically collects in crevices near the base. Often though in recipe photos or restaurants you’ll see intact bok choy or romaine hearts. I think that offers a pretty picture, but is often impractical. A grilled romaine salad for example, rather than grilling an entire half, I find it much more enjoyable to grill a few of the lighter  colored leaves to bring the grilled flavor, but leave the rest uncooked and then chop it all for the best overall texture and ease of eating.