Follow this guide on how to cut romaine lettuce to enhance your salad-making skills! Whether you’re looking to cut lettuce into large pieces or thin slices or wash and dry it the right way, this quick and easy tutorial is guaranteed to help. Gone are the days of packaged lettuce!
Romaine lettuce is a crisp, nutrient-rich leafy green that forms the base of many salads (hello Caesar), wraps, tacos, sandwiches, and other dishes.
Knowing how to cut romaine lettuce properly not only improves the look of your meals but also ensures that you can easily incorporate this healthy vegetable into your diet. Romaine lettuce is high in vitamins C and K, both of which are important for a healthy heart!
Find more health benefits and fun facts in our romaine lettuce 101 post. In the steps below, you’ll find some practical tips and tricks on how to properly cut, wash, and dry romaine lettuce.
How to cut romaine lettuce
Before cutting your romaine lettuce head, have a good look at the leaves. You may want to remove the very outer ones that look super wilted and blemished. Once you have those out of the way, it’s time to move on to the cutting!
Prepare the lettuce head
- Place the romaine lettuce on a cutting board with the stem end facing you.
- Slice the lettuce head in half lengthwise, then lay each half facing up on the cutting board.
- Make diagonal cuts to remove the core, then turn both halves to face down.
Large strips
- Cut each half lengthwise one more time so you end up with quarters.
- Rotate and slice the lettuce crosswise into thick strips, about 1/2-inch wide.
- Use large romaine lettuce strips for Caesar salad, sandwiches, etc.
Shredded
- Cut each half lengthwise two more times into thirds.
- Rotate and slice the lettuce crosswise into thin strips, about ⅛-inch wide.
- Use shredded romaine lettuce for taco bowls, enchiladas, wraps, etc.
Washing romaine lettuce
After cutting romaine lettuce, it’s essential to wash it thoroughly to remove dirt, debris, and any tiny little bugs. Follow these steps to clean your lettuce:
- Transfer the cut leaves to a large bowl or sink of cold water.
- Gently swish the leaves around to dislodge any dirt or debris.
- Drain the water and rinse the leaves under cold running water.
- Use a salad spinner or gently pat the leaves dry with a clean kitchen towel or paper towels.
Choosing the perfect romaine lettuce
When shopping for romaine lettuce, keep these tips in mind to ensure you’re picking out high-quality produce:
- Color: Look for vibrant green leaves with little-to-no signs of wilting or browning.
- Freshness: Fresh romaine lettuce should have crisp, firm leaves, that snap when they’re bent. Avoid anything that’s wilted or limp.
- Damage: Skip it if you see any holes, tears, or sliminess. Anything like this can indicate insect damage or decay.
- Base: Check for a clean-cut and healthy-looking base. Avoid anything that’s dark or discolored.
Storing romaine lettuce
- Whole lettuce: To keep your romaine lettuce fresh, store it in a perforated plastic bag in the crisper drawer in the fridge. Another option is to wrap the lettuce in a damp paper towel and place it in a plastic bag or container. Using either of these techniques, your romaine lettuce should last for up to 10 days.
- Cut lettuce: Once your lettuce is cut, layer an airtight container with a paper towel and set the lettuce on top without packing it too much. Add another layer of paper towel on top, which will help absorb excess moisture. Seal the container, and it should stay fresh for about 1-2 days.
Tips for cutting romaine lettuce
- Wash it thoroughly: Don’t skip washing and rinsing the lettuce in cold water to remove dirt and debris.
- Dry your lettuce: Make sure the lettuce is completely dry before adding it to your recipe to prevent any sogginess.
- Use a sharp knife: A sharp knife will ensure clean and even cuts, improving the appearance of your lettuce and reducing the risk of bruising.
- Cut just before use: Only cut romaine lettuce right before you’re going to use it. This helps maintain a fresh and crispy texture.
Romaine lettuce recipes
Once you’ve learned how to cut romaine lettuce, the (kitchen) sky is the limit! Try serving it in recipes like these:
Romaine lettuce FAQ
A sharp, non-serrated knife, like a chef’s knife or a Santoku knife, is the best option for cutting romaine lettuce. For more information, check out our post on the best knives for cutting vegetables.
The best way to prevent browning is to store cut-up romaine lettuce in an airtight container covered with a paper towel in the fridge. Make sure to consume it within a day or two.
No, freezing is not recommended when it comes to romaine lettuce of any sort. It will turn into a soggy mess once it’s thawed.
Ingredients
- 1 head romaine lettuce
Instructions
Prep
- Place the romaine lettuce on a cutting board with the stem end facing you. Slice the lettuce head in half lengthwise, then lay each half facing up on the cutting board. Make diagonal cuts to remove the core, then turn both halves to face down.
Cut (2 Options)
- Option 1 – Strips: Cut each half lengthwise one more time so you end up with quarters. Rotate and slice the lettuce crosswise into thick strips, about 1/2-inch wide.
- Option 1 – Shredded: Cut each half lengthwise two more times into thirds. Rotate and slice the lettuce crosswise into thin strips, about ⅛-inch wide.
Wash
- Transfer the cut leaves to a large bowl or sink of cold water. Gently swish the leaves around to dislodge any dirt or debris. Drain the water and rinse the leaves under cold running water. Use a salad spinner or gently pat the leaves dry with a clean kitchen towel or paper towel.
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