How to cut romaine lettuce for salads the fastest and easiest way possible.
I have another quick tip for you today. Maybe you already know this one. Maybe this is how you’ve always cut your romaine. Or maybe this is going to change your salad-loving life. I know it changed mine! This is the very fastest and easiest way to cut romaine for all of those January salads you’ve been making.
1. Wash any visible dirt and debris from the outside leaves. Shake or pat dry.
2. Starting an inch or two from the bottom, stab your knife halfway through the bunch in the middle of one of the ribs. Cut all the way up to the top of the leaf.
3. Turn the bunch slightly and insert the knife between the rib you just cut and the next. Run the knife up to the top. Continue to turn and cut until you make it all the way around.
4. Place your knife at a 45 degree and, starting at the center of the bunch, cut across the leaves.
5. Turn your knife and cut the other side, creating a triangle.
6. Cut off the tip of the triangle.
7. Repeat until you get to the bottom.
8. Rinse very well, spin dry, and top with something delicious!
Or in short…
Kira says
I love this tip, but the video (ad?) that played automatically on the bottom of the phone was distracting AND wouldn’t let me close it. I’d love to explore your site some more, but those types of ads are just too frustrating.
Tracy says
Hi, Kira. That should definitely not have happened. All video ads should have a clear way to close them. I’m looking into it. Thanks for the feedback!
Michelle says
Hi Tracy,
I love your recipes and tips. This looks so much easier with better results than what I’ve been doing. Are you cutting through the middle of each rib aw you turn it? I couldn’t quite tell. Thanks!
Tracy says
Hi, Michelle, thanks so much! I’m cutting through the middle of a rib and then the middle of the space between it and the next rib, repeating that all the way around. Hope that makes sense!