Lettuce Cos Romaine

Romaine lettuce was named after Rome where it spread to the West. It is the lettuce used in Caesar salads and popular in Greek and Middle Eastern cuisine. Its thick ribs contain a milky fluid giving it the typically fine-bitter herb taste. Excellent heat tolerance.




All year round.
Directly into a well-prepared seed bed of fertile, finely tilled soil.
How Sow
Sow seed thinly, 3mm (¼in) deep in rows 30cm (12in) apart.
Thin plants to 15cm (6in) apart. Fertilise regularly with organic fertiliser.
8 -10 weeks from sowing
8 -10 weeks from sowing
Soil type:
-sunny position

Availability: In stock


Chicken Caesar Salad


  • 1 slices crusty white bread
  • 3 tbsp olive oil
  • 2 skinless, boneless chicken breasts
  • 1 large cos romaine lettuce, leaves separated

For the dressing:

  • 1 garlic clove
  • 2 anchovies from a tin
  • Medium block parmesan or Grano Padano, grated or shaved
  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar


  1. Heat oven to 200°C. Cut the bread into big croutons and spread over a large baking sheet. Sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little salt. Bake for 8-10 mins, turning the croutons a few times so they brown evenly.
  2. Rub chicken breasts with remaining oil, season. Cook the chicken in a hot pan for 4 mins, then turn and cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
  3. Peel and crush the garlic. Mash the anchovies with a fork, grate a handful of cheese and mix with the rest of the dressing ingredients. Season to taste.
  4. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Drizzle with the dressing, sprinkle more cheese on top and serve straight away.