How to Cut Lettuce: 4 Steps to Dividing a Head of Lettuce

Lettuce (Lactuca sativa) is a veggie known for its bright green leaves—although there are some red leaf varieties—and crispy, crunchy texture. People commonly use it as a salad base and usually top it with a vinaigrette or thicker salad dressing (like blue cheese or ranch). Similarly, many use loose-leaf lettuce as a topping for sandwiches, tacos, burgers, and more.

Lettuce grows in cool climates and comes in both bunches and loose-leaf varieties at most grocery stores. Its nutrients include vitamin A, vitamin K, folate, and iron. You should always store lettuce in an airtight container in your refrigerator to prevent it from wilting.

Whether you have a bag of pre-washed lettuce from the grocery store or a head of fresh lettuce from the farmers’ market, it’s a good idea to wash the fresh veggies before cutting or serving it to prevent contamination. Since lettuce is prone to sand and dirt buildup between the ridges of the leaves, a good wash is key to preventing bacteria, such as E. coli and other foodborne illnesses, which transfer through the soil or improper handling and transporting after harvest. The following method works for many types of lettuce, including arugula, spinach, butter lettuce, and romaine lettuce:

1. 1. Prepare a bath. Fill a large basin—either your kitchen sink or a large bowl—with cold water.
2. 2. Remove damaged leaves. Before washing your heads of lettuce, remove any damaged outer leaves and cut off the stem ends with kitchen shears.
3. 3. Soak the greens. Separate the lettuce leaves and add them to the water bath, swishing them around with your hands. Leave the lettuce in the water for a minute or two to allow any dirt or sand to settle to the bottom. Remove the leaves from the water and drain any excess water with a colander. If the lettuce is still gritty, change the water and rewash.
4. 4. Dry the leaves thoroughly. Put the leaves into a salad spinner in small batches, no more than half full at a time, and spin the leaves dry. Empty the water from the spinner after each batch. If you don’t have a salad spinner, pat the leaves dry with a paper or kitchen towel.

You can cut romaine lettuce using a cutting board and a sharp knife to create chopped lettuce chunks for a lettuce salad like chicken salad or Caesar salad. Or you can cut the lettuce into thinner strips to use in lettuce wraps or in tacos. You can use the following method to cut romaine lettuce, iceberg lettuce, or cabbage. Remember to always wash your lettuce beforehand to help prevent contamination.

1. 1. Slice the lettuce heads. Lay one head of romaine lettuce on a cutting board and slice it in half lengthwise. You should now have two halves of lettuce.
2. 2. Remove the cores. Place one-half of the cut halves on the cutting board with the cut side or flat side facing up. Find the core at the base of the lettuce half and cut it out using an angled, triangular cut shape. You can do this for both halves and then discard the cores.
3. 3. Cut the lettuce into three parts. Place the lettuce with the cut side facing down and cut the lettuce lengthwise again into three parts.
4. 4. Chop the lettuce for a salad or garnish. To chop your lettuce into chunks for a salad, hold the lettuce so you are cutting from the leafier end first and chop it into one-inch or bite-sized chunks. If you want thinner or smaller strips or ribbons that you can use as a garnish or as a topping, simply chop the lettuce into thinner quarter-inch slices.

Once your lettuce is dry, you can store it in a plastic container or a resealable bag in the refrigerator to keep your lettuce fresh and crispy.

1. 1. Wrap the leaves in paper towels. The key to preserving your leafy greens during storage is to create the driest conditions possible. Wrap dry lettuce leaves in a paper towel to prevent waterlogging.
2. 2. Store the leaves in the crisper drawer. Place the wrapped lettuce in a sealable plastic bag and press out the air. If you’re using a reusable storage container, tightly seal the lid. Store your lettuce in the refrigerator’s crisper drawer, but keep it away from fruits that release ethylene gas, which speeds up the ripening process.
3. 3. Freshen the leaves as necessary. If the lettuce starts to wilt, you can revive it in ice water, but discard lettuce that is slimy or has an odor because it may not be safe to ingest.

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