Romaine

Borrowed from French Romaine.

Romaine (plural Romaines)

1. A surname from French.

• According to the 2010 United States Census, Romaine is the 14775^th most common surname in the United States, belonging to 2010 individuals. Romaine is most common among White (85.07%) individuals.

• Hanks, Patrick, editor (2003), “Romaine”, in Dictionary of American Family Names, volume 3, New York City: Oxford University Press, →ISBN.

Borrowed from French romaine.

Romaine (countable and uncountable, plural Romaines)

1. Alternative letter-case form of romaine.
   • 2009, Diane Mott Davidson, Fatally Flaky, New York, N.Y.: William Morrow, →ISBN, page 41:

     In February, I’d made and frozen a pork ragout. With penne pasta and a Romaine salad with vinaigrette, it would be perfect. […] Finally, I located the penne, washed and dried the Romaine leaves, and whisked together a Dijon vinaigrette.

   • 2009, Better Homes and Gardens, Hometown Favorites: More Than 120 Delicious, Down-Home Recipes, Des Moines, Ia.: Meredith Books, →ISBN, page 29:

     Serve shrimp with sauce on a bed of Romaine leaves, if desired.

   • 2010, The Architect’s Cookbook, New Haven, Conn.: AIA Connecticut, →ISBN, page 24:

     Tear the Romaine leaves into irregular bite-sized pieces. (If using store-bought Romaine, remove the tough, watery rib in each leaf.)

   • 2010, Paul Hartley, The Marmite World Cookbook, Bath, Somerset: Absolute Press, →ISBN, page 13:

     Drizzle a little of the salad dressing over the Cos or Romaine leaves around the 4 serving bowls.

   • 2010, Cara Goldsbury, The Luxury Guide to Walt Disney World® Resort: How to Get the Most Out of the Best Disney Has to Offer, 3rd edition, Guilford, Conn.: GPP Travel, →ISBN, page 309:

     A garlicky Caesar is a nice starter with whole Romaine leaves and crispy sourdough croutons, but most can’t resist the creamy, but very rich, signature lobster soup.

   • 2011, Sandi Richard, Eating Forward: The New Way to Create Amazing & Easy Family Dinners, Cochrane, Alta.: Cooking for the Rushed Inc., →ISBN, page 138:

     Toss the Romaine leaves with dressing.

   • 2011, Jere Gettle, Emilee Jere Gettle, with Meghan Sutherland, The Heirloom Life Gardener: The Baker Creek Way of Growing Your Own Food Easily and Naturally, New York, N.Y.: Hyperion, pages 148 and 150:

     When the seedlings begin to crowd one another, thin to four inches apart for smaller-leaf lettuces and up to twelve inches apart for larger varieties and head lettuces such as robust Romaines, which prefer wider spacing.

   • 2012, Alex Mackay, Alex Mackay’s Cookbook for Everybody, Everyday, London: Bloomsbury Publishing, →ISBN, page 334:

     I like to have watercress to soften into the roast gravy, and crisp baby gem or Romaine leaves to catch and contrast with the gravy.

   • 2012, Paul Sunshine Murphy, The Island Caper, 2nd edition, Mustang, Okla.: Tate Publishing & Enterprises, →ISBN, page 48:

     She starts tearing the Romaine leaves into bite-size pieces and adding them to the bowl.

   • 2013, Jorge Cruise, The 100: Count Only Sugar Calories and Lose Up to 18 Pounds in 2 Weeks, New York, N.Y.: William Morrow, →ISBN, page 120:

     […] served with a side salad of 1 cup chopped Romaine, 5 halved cherry tomatoes, 1 Tbsp. chopped green onions, with olive oil and vinegar dressing

• IPA^(key): /ʁɔ.mɛn/

Romaine f

1. a female given name, feminine form of Romain
2. a woman from Rome

• moraine