![]() Unsightly leaves and lettuce cores don’t have much use in the kitchen. And if you don’t need to chop the lettuce right away, keeping the romaine head whole can extend the shelf life to about 10-11 days in the refrigerator. Use a crisper or humidity-controlled drawer if you have it. Prepped romaine lettuce will last up to a week in the refrigerator. The towel will help absorb excess moisture and help keep the romaine from getting slimy. The Best Way To Store RomaineĪfter your romaine is cut, place it in a container or plastic bag with a paper towel at the bottom. It can help to use your non-cutting hand as a guide to make these cuts as thin as possible. Then, make cuts starting from the leafy side down to the core end of the lettuce. Turn your stack, or roll, of leaves so that it is perpendicular to your knife. If they’re on the smaller side, you can go ahead and leave the stack flat while you make your cuts. If the leaves are large, fold them in half lengthwise or roll your stack into a long tube. You can do it one at a time, but it will take much longer. To start, remove whole leaves of lettuce from the core, and make a stack of two or three similarly-sized leaves. By cutting the lettuce into very small pieces, you get better distribution, and you don’t risk pulling all the lettuce out of your sandwich in one bite. Thin ribbons of romaine lettuce are great for tacos, salads, burgers, and wraps. Repeat the process, tearing segments as large or small as you’d like. Then, hold the stack with both hands close together and tear the leaves with a twisting motion. It also gives a rustic look and doesn’t require a knife.įirst, make a stack of 3-4 whole romaine leaves. As a bonus, tearing romaine breaks the leaves along its natural seams, which can reduce browning. Also, using a larger knife will help with more consistent and safe cuts.Īnother option if you need large pieces of lettuce is to tear them by hand. Pro-tip: Using a very sharp knife makes your cuts more effortless and leads to less bruising of the leaves. You can make cuts about an inch apart or vary this to make your pieces larger or smaller. ![]() Next, keep your strips of romaine in a bunch and make cross cuts starting at one end and moving down toward the other. If you want your chopped romaine pieces to be smaller, make another lengthwise cut to make the leaves thinner before moving on to the next step. To start, lay a clean head of lettuce (or a stack of as many leaves as you’ll be using) on your cutting board and split it in half lengthwise. ![]() Plus, it’s fast and involves little (or even no) knife skills. Large pieces of lettuce are perfect for salads and stir-fries. Keeping the rest of the head intact will help prolong its life in the fridge. However, if you’re only preparing a small amount, pull back and break off only the leaves you need. This is the fastest and easiest way to separate all of the leaves so you can get on to whatever type of cut you’ll be using. If you’ll be using the entire head of lettuce, lay it on your cutting board and chop off the base. Running them under cold water in the sink is a simple but important step to remove any dirt, pesticides, and bacteria. This is especially important for produce like lettuce, which is eaten raw nine times out of ten. How To Cut Romaine Lettuce Before You Cut, Always WashĪlways rinse leafy greens before you eat or cut them. Does cutting lettuce make it go bad faster?.Is it better to cut or tear romaine lettuce?.Should you wash romaine lettuce before cutting?.
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