Learn how to cut romaine lettuce in a way that is easy and efficient. You'll be able to prepare crisp and beautiful greens for your salads and dishes with confidence.
Prep the Lettuce - Remove any outer leaves that are bruised or browned. Trim off any leaves from ribs that have a pink color.
Halve - Place the lettuce head on a cutting board. Cut in half lengthwise, yielding two pieces.
Slice - Place the halves cut side down on the cutting board. Slice lengthwise into 1-inch thick strips. Leave about 1 inch of the stem end intact to hold the leaves together.
Cut - Cut each half crosswise to make smaller strips. Make ⅛ to ¼ inch thick cuts for shreds. Make ½ to ¾ inch thick cuts for salad.
Wash - Add the shredded or chopped lettuce to a salad spinner. Rinse well with cold water. Spin until the leaves are dry. Cover and refrigerate if not using immediately.
Notes
Yield: About 5 to 6 cups for a head of romaine. About 2 cups for romaine hearts.
Cutting Large Pieces: Separate the leaves, wash them with cold water, and dry them well. Leave whole, or follow the above cutting instructions for shreds or chopped. If needed, dry again in a salad spinner.
Storing: Wrap a whole head in a damp paper towel and store it in a plastic bag with an opening for 10 to 20 days. Cut lettuce can be stored in a container or large plastic bag with a lightly dampened towel, leaving a small opening for about 3 to 7 days.
Reviving Wilted Lettuce: Place the leaves whole or cut in a container of ice water for about 15 to 30 minutes. This should help it absorb some moisture if the leaves have dried out.