Lettuce is a low calorie food that is rich in iron and vitamins A, C and K. It is a common ingredient in many meat- and vegetable-based foods such as salads and sandwiches. Before using lettuce in most dishes, it is often cut or torn into bite-sized pieces. You can cut lettuce with a knife to save time and ensure the pieces are uniform size. However, to prevent ruining the lettuce's appearance, you should follow a few tips before you cut lettuce with a knife.
Step 1
Remove the leaves from the head of lettuce. If you are working with iceberg lettuce, you must remove the core first. First, peel away the large outer leaves. Hold the head of lettuce firmly between your hands with the woody core facing down, toward a solid surface like a counter top. Firmly slam the lettuce down onto the surface; this will free the core. If the core is still stuck to the lettuce, slam it against the solid surface once more.
Step 2
Place the lettuce leaves into a strainer and rinse them under cool, running water for 30 seconds. Shake the leaves with your hands to wash away any dirt and residue.
Step 3
Set the lettuce leaves onto a cutting board. Place them to one side, leaving room in the center of the board to cut them up.
Step 4
Lay one leaf on the center of the cutting board and chop it into bite-sized pieces with a sharp knife. Transfer the cut lettuce to the strainer. A metal knife will cause the edges of the cut lettuce to brown, affecting its appearance but not its taste. If you are worried about the brown edges, you can use a plastic chef's knife or a specialty lettuce knife.
Step 5
Repeat the cutting process with the remaining lettuce leaves. Rinse the cut lettuce under cool, running water for 10 seconds before use.
Tips and Warnings
- Refrigerate any leftover cut lettuce immediately and eat it within four days. Lettuce knives are available from most specialty cooking stores. They are made with a sharp, serrated edge specifically for cutting lettuce. If you do not have one available, opt for either a sharp plastic knife or a serrated metal knife for best results.
Things You'll Need
- Strainer
- Cutting board
- Sharp knife
References
- "Lettuce in Your Kitchen"; Chris Schlesinger; 1998
- "Field Guide to Produce"; Aliza Green; 2004
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