There are a couple of main ways to cut romaine lettuce:
Simply use a knife to cut strips (across) from the top to the bottom of the lettuce head in your desired thickness.
OR
Slice the romaine in half lengthwise. Turn the halves cut-side-up and remove the tough core using a V-shaped cut.
Either slice across to create long strips OR slice down, lengthwise, through the lettuce to divide it into thirds or quarters first, then slice it across, as thin or thick as you’d like.
Then Wash the Lettuce
Place it in a large bowl of water to swish around (any grit will fall to the bottom). Alternatively, place it in a colander under running water and swish.Then drain the lettuce well and pat dry (or use a salad spinner). This is the easiest way to wash between all the leaves, rather than attempting to clean between each leaf when it’s still an intact lettuce head.
Notes
Straight from the supermarket, store the lettuce in a crisper drawer in your refrigerator. Ensure it's not overly crowded or alongside lots of ethylene-producing vegetables/fruits. This way, it should last 7-10 days.Once chopped, you can store it unwashed or washed (ensure it's thoroughly dried) in an airtight container or Ziplock between layers of paper towel for 3-5 days.If the lettuce is looking just a little wilted, rather than throwing it immediately out, submerge it in an ice-water bath for 5 minutes, then pat dry.Check the blog post for serving and dressing recommendations!