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.