This post may contain affiliate links. Please read our disclosure policy.
Romaine lettuce is crisp, fresh, and so delicious as a base for all types of salads. If you have ever wondered how to cut or chop the leafy green known as romaine lettuce, I have you covered. This tutorial is super basic and easy for all levels!
It is super easy to clean, prepare, and chop lettuce. I will be showing you how to cut Romaine lettuce like a pro down below.
If you’re at the grocery store, ditch the pre-packaged chopped lettuce and go for the whole romaine that’s right next to it. You’ll have lettuce for days and probably won’t have to worry about throwing any away.
Choosing Romaine Lettuce
- Look for vibrant color: The leaves of the lettuce should be bright green with no yellowing or brown spots.
- Check the texture: Fresh romaine lettuce is crisp, not limp or wilted. Give the leaves a gentle squeeze; they should feel firm.
- Inspect the core: A fresh core is pale and doesn’t have any signs of browning or sliminess.
- Avoid excessive moisture: Look at the lettuce closely. Wet or slimy leaves mean it’s starting to spoil. Grab another one.
How To Cut Romaine Lettuce
First, take your washed lettuce and place it on a wooden cutting board. With a sharp knife, vertically slice the romaine lettuce down the middle to cut it into two halves.
Slice the bottom pieces (stem) of the romaine lettuce off with the knife. You should only have the darker leaves left to work with. Discard the hard white pieces.
Next, slice the romaine heart straight down the middle with the knife, forming vertical pieces of lettuce. I like to slice the lettuce into 2 pieces as shown below.
After that, place the lettuce flat on the cutting board, then horizontally slice across it to form small two-inch pieces. Repeat until you have chopped all the lettuce.
Finally, if you aren’t sure of how clean the lettuce is, place it in a water bath and rinse again. Once drained, the lettuce is ready to be tossed in a fresh salad! Place the chopped lettuce leaves in a bowl or storage container.
Notes and Tips
- Be sure to use a sharp knife when ready to slice the lettuce. A dull knife will make it more difficult to cut the lettuce leaves.
- Store an unwashed Romaine lettuce in a crisper drawer in the refrigerator for up to 10 days. Chopped lettuce will stay in the fridge for up to seven days–just be sure to wrap it in a damp paper towel.
- Chop the lettuce into about the same bite-sized pieces.
Common Questions
You can still eat the outer, leafy green lettuce leaves because they are rich in nutrients. But if they are brown and spotty, you can remove them. Avoid eating the ribs of the romaine hearts, which can taste bitter.
No, you can take it out! I like to discard the romaine lettuce core just before chopping the rest of the leaves.
Wrap chopped romaine in a paper towel and keep it in an airtight container in the fridge to stay fresh and crisp longer.
This is a personal preference. You can wash before or after. Sometimes when I am paranoid about any sandy remains, I rinse it before and after.
How To Wash Lettuce Properly
First, separate the leaves of the romaine and scrub underneath cool running water. Be sure to get in between all of the crevices of the lettuce to make sure it is thoroughly clean.
Dirt can hide in different places, so be sure to really clean the lettuce prior to using it!
More Tutorials
- How To Make Breadcrumbs
- How To Make Apple Sauce
- How To Cut Bell Peppers
- How To Cut Leeks
- Cutting a Potato Into Home Fries
- How to Make Homemade Buffalo Sauce
- How to Make Croutons
Salad Ideas
Here are some of our favorite fresh salad ideas:
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.
How To Chop Romaine Lettuce
Equipment
- 1 knife
- 1 cutting board
Ingredients
- 1 head romaine lettuce
- 4 cups water
Instructions
- Pour about 4 cups water into a bowl or use a colander under running water, and wash the 1 head romaine lettuce thoroughly
- Take your washed lettuce and place it on a wooden cutting board. With a sharp knife, vertically slice the romaine lettuce down the middle to cut it into two halves.
- Next, slice the bottom pieces of the romaine lettuce off with the knife. You should only have the darker leaves left to work with. Discard the white pieces.
- Next, slice the romaine heart straight down the middle with the knife, forming vertical pieces of lettuce. Cut the lettuce into three whole pieces.
- Place the lettuce flat on the cutting board, then horizontally slice across it to form small two-inch pieces. Repeat until you have chopped all the lettuce.
- Store chopped lettuce in bowl or storage container.
Notes
- 27 Calories per cup
- Be sure to use a sharp knife when ready to slice the lettuce. A dull knife will make it more difficult to cut the lettuce leaves.
- Store an unwashed whole head of lettuce in a crisper drawer in the refrigerator for up to 10 days. Chopped lettuce will stay in the fridge for up to seven days–just be sure to wrap it in a damp paper towel.
- Enjoy with your favorite fresh vegetables, dressings, and toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
