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–we have you covered. This tutorial is super basic and easy for all levels!
Learning how to cut romaine lettuce is one of the best things you can learn because you’ll find yourself wanting to do it quite often. If you grow romaine lettuce in your garden, you can quickly bring it inside and prepare the leafy green for a crisp light salad no matter what time of the day it is.
If you’re at the grocery store, ditch the plastic, 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.
Salad Ideas
Here are some of our favorite fresh salad ideas:
- Chicken Caprese Salad
- Grilled Buffalo Chicken Salad
- Apple Pecan Salad (just substitute the spinach for romaine!)
- Fish Taco Salad Bowl
- Roasted Chickpea and Avocado Salad
What Part of Romaine Lettuce Do You Eat?
You can eat any part of the romaine lettuce, but the areas with the most nutrients are the dark leafy greens attached to the stem. The leafy greens are packed with minerals that are good for your body!
How Do You Wash Lettuce?
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!
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 in 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. We like to slice the lettuce into three 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, your lettuce is chopped and ready to be tossed in a fresh salad! Place the chopped lettuce leaves in a bowl or storage container. Enjoy!
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’s 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.
Frequently Asked Questions
Cut the lettuce if you are using it right away. Only tear the lettuce if you are wanting to use the lettuce later.
You can still eat the outer, leafy green lettuce leaves because they are rich in nutrients. Avoid eating the ribs of the romaine hearts which can taste bitter.
No, you can take it out! We discard the romaine lettuce’s core just before chopping the rest of the leaves.
Other Tutorials You May Enjoy
- 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
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How To Chop Romaine Lettuce
Equipment
- 1 knife
- 1 cutting board
Ingredients
- 1 head romaine lettuce
- 4 cups water
Instructions
- Pour water into a bowl or use a colander under running water and wash the lettuce thoroughy
- Take your washed lettuce and place it on a wooden cutting board. With a sharp knife, vertically slice the romaine lettuce in 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’s 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.
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