If you aren't a chef, cutting into a head of iceberg lettuce may seem intimidating. However, you don't need professional training to accomplish this task. You can transform any head of lettuce into crisp wedges or fine salads in no time with a sharp knife and proper cutting form.
[Edit]Steps
[Edit]Cutting Wedges
- Remove the core. Place the head of lettuce onto its side with the stalk facing your sharpened knife. Starting from the bottom of the stem, cut about into the lettuce and discard.
- Alternatively, you can smack the stalk against your countertop so that it breaks from the inside, making it easy to remove the core with your hand.[1] However, this may cause bruising on the leaves.
- Remove the outer leaves. Throw away the first one or two outer layers of the head of lettuce. These layers are usually wilted or damaged from handling.
- If the outer layers have minimal flaws and you want to save them, pinch off the unwanted parts with your fingers.
- Cut the head in half. Hold the head of lettuce with your fingers facing forward so that the outer side of your thumb faces your knife. Using this form will make it more difficult to cut yourself accidentally. [2]
- Place the halves flat-side down and cut each in half. This will give you 4 large wedges of lettuce. If you prefer smaller wedges, you may half each wedge again, giving you 8 wedges.
[Edit]Chopping Fine Lettuce
- Remove the core and cut the lettuce into wedges. Chop off from the bottom of the lettuce beginning at the stalk. Remove the outer, wilted leaves. Quarter the remaining lettuce into wedges by cutting the head in half, and then cut those pieces in half. Cutting the lettuce into wedges will insure finely chopped pieces.
- For bigger pieces, only half the head of lettuce instead of quartering it into wedges. Do not attempt to chop the lettuce without halving it, as its round shape makes it difficult to hold safely.
- Hold and finely slice the wedges vertically for long strips of lettuce. Place the wedge flat-side down. Moving your hand further across the wedge and away from your knife as you chop, slice the wedge completely.
- Slice the wedges horizontally for short strips of lettuce. Chop the slices flat-side down to your desired thickness, moving your hand further down the wedge as you chop.
- Separate the slices with your fingers. Gently pull apart the lettuce. You can toss it with your hands or salad tongs to separate the leaves further.
[Edit]Tips
- Use a sanitized cutting board to prevent damages to countertops or dishes when cutting or chopping.
- To prevent food waste, add excess and discarded lettuce to your compost pile.
[Edit]Warnings
- Always rinse your lettuce with cold water or a vegetable wash before serving.
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