Check out my EASY tutorial for How to Cut Lettuce! I'll teach you the best method to wash, prep and store a head of romaine lettuce with step-by-step photos
Knowing how to cut lettuce saves money and helps you eat fresher food. Say see ya’ later to bagged lettuce! Follow my method for cutting up a whole head of romaine (or any similarly shaped leafy lettuce) into large salad-ready pieces or chopping it fine for other uses.
Leafy greens top every single list of healthy foods. And romaine, known for a crisp texture that stands up to flavorful salad dressings and adds crunch to sandwiches, is no exception. And, famously, romaine is the foundation of Caeser salads and Lebanese fattoush. One hearty serving supplies around 30 percent of a day’s vitamin A, vitamin C, as well as folate (necessary for expecting moms,) and traces of potassium and iron.
How to cut romaine lettuce
Slice the head of romaine in half lengthwise to create two long halves of lettuce.
Turn cut side up and cut the core from each half by using an angled cut to make a triangle shape. Remove and discard the core.
Now, turn the cut side down, and slice the lettuce again lengthwise into thirds or quarters.
How to cut large lettuce pieces
Chop the lettuce into bite-sized pieces starting from the leafy end and moving towards the core end.
Thicker pieces look like this.
Large pieces of lettuce are perfect for any salad. Their crispy texture goes well with croutons, silky dressings, chunky tomatoes, and bits of pita.
How to cut thin ribboned lettuce
If you want to cut your head of romaine into thin ribbons, keep the lettuce cut side down, slice the lettuce into thin ribbons or chiffonade pieces starting from the leafy end and moving towards the core. If you want tiny rectangular pieces, cut crossways across the chiffonade pieces.
How to wash romaine lettuce
Use one of two methods.
- Wash before cutting: Use a knife to cut off the root and any other wilted or yellowed leaves. Then use your hands to separate the leaves from each and soak the lettuce in a bowl of cold water. Make sure to move the lettuce around to remove any dirt. Shake dry or blot with paper towels.
- Wash after cutting: I prefer this method. I put the cut-up lettuce pieces in a colander and rinse thoroughly under cold water. Blot with a paper towel or use a salad spinner to dry the lettuce before storing.
How to store lettuce
Before chopping: Whole, intact unwashed lettuce should last up to 10 days in the refrigerator, according to the always useful stilltasty.com. Use the crisper section of your refrigerator, if available. Cover loosely and place gingerly. Lettuce leaves can bruise.
After chopping: Store in a container lightly vented or bag with some paper towels to absorb moisture for up to seven days. If you have room, a salad spinner makes an excellent lettuce storage container, because it protects the delicate leaves and provides ventilation.
Frequently asked questions
Unlike iceberg lettuce that has little nutritional value, romaine lettuce is one of the healthiest lettuce you can eat. It’s packed with vitamin C, vitamin K, and folate and it’s a good source of beta carotene.
Absolutely! Dividing the romaine lettuce in sections like this makes it much more manageable to cut. You can do the same with any other lettuce that has a similar shape like leafy red lettuce.
Recipes with chopped lettuce
- Homemade Caesar Salad
- Green Goddess Salad
- Mediterranean Chopped Salad
- Chopped Cobb Salad
- Taco Salad Meal Prep
- Shrimp Avocado Salad
- Chicken Shawarma Salad
- Lebanese Fattoush Salad
- Parmesan Chicken Salad
- Mexican Chopped Salad
That’s how simple it is to cut up romaine lettuce. Now you are ready to make your favorite salad or top your tacos with crisp, evenly-cut perfect sizes of romaine lettuce.
For more cooking tutorials:
- How to Cut Garlic Cloves
- How to Slice an Avocado
- How to Properly Cut an Onion
- How to Cook Dried Chickpeas
- How to Cook Perfect Rice
If you’ve found this cooking resource for How to Cut Romaine Lettuce helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Cut Romaine Lettuce
- 1 head romaine lettuce
- Cut the head of romaine in half lengthwise to create two long halves of lettuce.
- Slice the core from each half in a triangle shape or by using two angled cuts. Remove and discard the triangle shaped core.
- Turn the half heart so the cut side is facing down. Slice the lettuce again lengthwise into thirds or quarters.
- Cut into bite-sized pieces: Keeping the lettuce cut side down, chop the lettuce into bite sized pieces starting from the leafy end towards the core end.
- Shred into thin ribbons: Keeping the lettuce cut side down, thinly slice the lettuce into thin ribbons or chiffonade pieces starting from the leafy end towards the core end.
- Transfer the cut lettuce into a salad spinner to wash and thoroughly dry.