In article
>,
aem > wrote:

> A couple of years ago I posted about a stirfry of romaine and beef,
> and several posters allowed as how they also used lettuces. The NY
> Times this week goes me one better with a very tasty-sounding stirfry
> of iceberg lettuce and shrimp. -aem
> http://www.nytimes.com/2010/04/07/di...tml?ref=dining

I've been cooking with Romaine lettuce more and more lately. It retains
it's crispiness, is more interesting than celery to add that "crunch"
and the flavor is favorable with many things. I've even sliced it very
thin and tossed it in as an omelet filling.

It's good!

I've also used it a lot in Spring rolls in place of vermicelli for a
lower calorie and carb count. <g>
--
Peace! Om

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