Cegolaine and Rosaine Little Gem Lettuces

These two varieties of Little Gem lettuce—Cegolaine and Rosaine—each offer unique flavours, textures, and colours that can elevate a wide range of dishes. Together, they create a visually stunning and flavorful combination perfect for fresh, vibrant meals.

Cegolaine Lettuce:

  • Flavour: Cegolaine offers a sweet, mild flavour with semi-savoy leaves, making it a versatile addition to many dishes.
  • Usage: This lettuce is excellent for fresh salads, sandwiches, and wraps. Its dense heads also make it ideal for use as a base for appetizers or side salads. The semi-savoy leaves add texture and hold dressings well, making every bite flavourful.

Rosaine Lettuce:

  • Flavour: Rosaine has a mild, sweet flavour with crisp, semi-savoy leaves. The dark red colour adds a dramatic touch to any dish.
  • Usage: Rosaine is perfect for creating visually appealing salads, pairing well with other greens like Cegolaine. It can also be used in sandwiches or as a decorative garnish, making dishes look as good as they taste.
  • Fact: Rosaine’s dark red colour is not only beautiful but also rich in antioxidants, making it a nutritious choice. It’s often used by chefs to create salads that are both visually stunning and delicious.

How to Use These Lettuces:

  • Salads: Combine Cegolaine and Rosaine lettuces to create a colourful and flavorful salad. The sweet, mild flavours complement each other, while the semi-savoy leaves provide a satisfying texture.
  • Sandwiches and Wraps: Use the crisp leaves of Cegolaine and Rosaine to add crunch and colour to sandwiches and wraps. Their dense heads make them sturdy enough to hold up to a variety of fillings.
  • Garnishes: The vibrant red of Rosaine adds an attractive garnish to plates, especially when paired with the green hues of Cegolaine. Use them to enhance the presentation of appetizers and main dishes.

3 Recipes Using Cegolaine and Rosaine Lettuces

1. Mixed Little Gem Salad with Citrus Vinaigrette

Ingredients:

  • 1 head Cegolaine lettuce, chopped
  • 1 head Rosaine lettuce, chopped
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup crumbled feta cheese
  • 1 orange, segmented
  • 1/4 cup citrus vinaigrette dressing
  • Salt and pepper to taste

Instructions:

  1. In a large salad bowl, combine the chopped Cegolaine and Rosaine lettuces.
  2. Add the orange segments, toasted almonds, and crumbled feta cheese.
  3. Drizzle with citrus vinaigrette dressing and toss to coat evenly.
  4. Season with salt and pepper to taste and serve immediately for a fresh, colorful salad.

2. Little Gem Lettuce Wraps with Spiced Chickpeas

Ingredients:

  • 1 head Cegolaine lettuce, leaves separated
  • 1 head Rosaine lettuce, leaves separated
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup tahini sauce
  • 1 tablespoon chopped fresh parsley

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add chickpeas, smoked paprika, cumin, garlic powder, salt, and pepper, cooking until chickpeas are crispy, about 5-7 minutes.
  2. Arrange the Cegolaine and Rosaine lettuce leaves on a platter.
  3. Spoon the spiced chickpeas onto each lettuce leaf.
  4. Drizzle with tahini sauce and garnish with chopped parsley.
  5. Serve as a light, healthy appetizer or main dish.

3. Grilled Little Gem Lettuce with Lemon-Parmesan Dressing

Ingredients:

  • 1 head Cegolaine lettuce, halved lengthwise
  • 1 head Rosaine lettuce, halved lengthwise
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard

Instructions:

  1. Preheat a grill or grill pan to medium-high heat.
  2. Brush the cut sides of the lettuce halves with olive oil and season with salt and pepper.
  3. Grill the lettuce cut side down for 2-3 minutes until grill marks appear.
  4. In a small bowl, whisk together Parmesan cheese, lemon juice, Dijon mustard, and a bit of olive oil.
  5. Drizzle the lemon-Parmesan dressing over the grilled lettuce and serve immediately as a warm, flavorful salad.

These recipes make the most of the unique characteristics of Cegolaine and Rosaine lettuces, combining their flavors, textures, and colors into dishes that are as appealing to the palate as they are to the eye.