How to Cut a Head of Lettuce

Prep: 10

Cook: 0

Total Time: 10

Yield: 12 servings

Course: Side

Cuisine: American

Calories: 6kcal

Author: Jessica Gavin

Learn the art of perfectly cutting a head of lettuce from crisply uniform slices to fluffy, bite-sized pieces for salads, sandwiches, or any culinary creation.

Ingredients

▢ 1 head iceberg lettuce

Special Equipment

Salad Spinner

Instructions

Prep the Lettuce – Trim off the stem, removing any brown area. Remove any outer leaves that are bruised or wilted.
Cut in Half – Place the lettuce head on a cutting board. Cut in half lengthwise, yielding two pieces. Proceed to make wedges, chopped pieces for salad, or shreds.
For Wedges - Cut the two halves in half lengthwise. This will create four wedges. Trim off any tough stem from each piece.
For Shreds - Cut the two halves in half lengthwise. This will create four wedges. Working one at a time, slice crosswise to make short shreds. Slice lengthwise for long shreds.
For Chopped - Make an angled "V" cut to trim off the stem from each halve. With the cut side down, make 1-inch thick slices lengthwise down the half. Turn and chop to make 1-inch pieces. Repeat with the remaining half.
Wash – Add the shredded or chopped lettuce to a salad spinner. Rinse well with cold water. Spin until the leaves are dry. Submerge the wedges in cold water. Gently shake to remove the water. Cover and refrigerate if not using immediately.

Notes

Yield: About 10 to 12 cups chopped for a head of iceberg lettuce.
Storing: Wrap a whole head in a lightly damped paper towel and store it in a plastic bag with an opening for 1 to 3 weeks. 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 or cut pieces in a container of ice water for about 15 to 30 minutes until crisp.

Nutrition

Recipe Link