Picking your own romaine lettuce in the Netherlands is a fresh, hands-on way to spend time outdoors. There’s something satisfying about selecting the crispest leaves straight from the field, whether you’re alone or sharing the fun with friends or family. The bright green heads are easy to spot and harvest, making it a relaxed activity for all ages.
Once home, rinse the leaves under cool water and pat them dry—they’re ready to use. Romaine lettuce is sturdy enough for salads, wraps, or even grilling. Try these simple recipes to make the most of your harvest:
- Classic Caesar Salad: Toss torn romaine with garlicky dressing, grated Parmesan, croutons, and a squeeze of lemon. Add grilled chicken for a heartier meal.
- Grilled Romaine Wedges: Brush halved heads with olive oil, sprinkle with salt, and grill for 2 minutes per side. Drizzle with balsamic glaze and shaved Pecorino.
For something different, blend romaine into a green smoothie with apple, cucumber, and mint. Or use the leaves as fresh, edible wraps for fillings like spiced chickpeas or turkey with avocado.
If you’re feeling creative, mix finely chopped romaine into a herbaceous cocktail like a Green Garden Martini: Muddle a few leaves with basil, shake with gin, lime juice, and a touch of honey, then strain into a chilled glass.
Whether eaten raw, grilled, or blended, romaine lettuce brings a crisp, clean flavor to meals—and picking it yourself makes it all the more satisfying.