Caesar salads wouldn’t exist without romaine, one of hundreds of varieties of lettuce. Also known as Cos lettuce because it is said to have originated on the Aegean island of Cos, romaine has elongated dark green leaves with a pale green center. The leaves are crunchy and its midrib especially crisp, making it ideal for salads.

Romaine hearts are the inner leaves of the plant, light in color and thick. They are appreciated for their crunchiness; the outer leaves are stripped from the head and sold separately.

Baby romaine is well liked for its crisp texture and is actually grown from a separate seed. The 4- to 6-inch leaves can be served whole in a Caesar salad (eat them with your fingers) and are ideal as a cup to hold salad mixtures, poke or other savory concoctions. Halved baby romaine heads grill up nicely, too.

Fresh heads of crisp romaine should be free of blemishes. Wash leaves well, using a salad spinner to remove excess water. Store washed leaves wrapped in a towel or paper towels and inside an airtight plastic bag in the refrigerator.

Like all lettuce, romaine is low in calories but rich in calcium, iron and vitamins A and C. Darker green leaves mean more nutrients.

Lightly dressed and tossed with fruit and nuts, romaine can make for a fancy side.

Mixed with other lettuces, vegetables, proteins and grains, it can be a terrific summer salad meal. What could be simpler than a Caesar salad topped with a piece of grilled fish?

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.