How to Cut Romaine Lettuce
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
Servings 4 servings
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.
Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge.
Photo Credit: Erin Jensen
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg