Lettuce

Earlier this week in a column in the food section of the LA Times the writer mentioned his love of romaine. Here! Here!  As I have said forever, "if I'm going to have a salad then the lettuce better damn well crunch!" Otherwise what is the point?  I find no satisfaction in eating torn chunks of limp green matter but give me a large wedge of romaine or iceberg with some bleu cheese dressing.  Heaven on the palette. Having a food professional support my thesis is vindication. Radicchio, swiss chard, arugula, endive, butter....go away! Long live Romaine! BTW did anyone know that the Caesar salad was created in Tijuana? Learn something new everyday.