How to Prep a Head of Lettuce #DIY

A Guide to Preparing Iceberg Lettuce for Your Favorite Dishes

Whether you’re a health-conscious individual looking for a nutritious lunch option or someone who loves the versatility that a head of lettuce offers, this article is here to guide you through the process of prepping a fresh head of iceberg lettuce. Perfect for salads, hamburgers, sandwiches, and more, mastering the art of cutting and shredding lettuce will add a delightful touch to your meals.

It’s BBQ season- and I prep a LOT of lettuce heads for salads and hamburgers/sandwiches etc… (and I love to get as much done “in advance” as possible).

So, let’s get started!

Choose a Fresh Head of Lettuce:

Before you begin, ensure you have a fresh head of iceberg lettuce. Look for crisp, vibrant green leaves, and avoid any heads with yellow or brown spots, as they may be damaged or past their prime.

Wash the Lettuce (Optional):

It’s always a good idea to wash your lettuce to remove any dirt or residue. Rinse the head of lettuce under cool running water and gently pat it dry with paper towels. However, if you prefer, you can skip this step and proceed directly to cutting.

 

Remove the Outer Leaves:

To ensure a pleasing presentation, start by removing a few of the outer leaves. These leaves are often more prone to damage and discoloration, so taking them off will reveal the fresher, crispier layers within.

Safeguard Against Browning:

To prevent browning of the lettuce leaves, consider using a plastic knife during the cutting process. Metal knives can sometimes cause oxidation, leading to unsightly brown edges. A plastic knife minimizes this risk and keeps your lettuce looking fresh.

Cut off the Base and Core:

Place the washed and trimmed head of lettuce on a sturdy cutting board. Use a sharp knife to cut off the base and core of the lettuce. Make a deep, close cut to the core to reduce waste effectively. Discard the core after removing it.

Choose Your Cutting Style:

Decide whether you want to chop or shred the lettuce based on your intended use.

• Chopping: If you prefer wider lettuce strips, slice the lettuce head horizontally first. Then, rotate the head 90 degrees and slice it in the opposite direction, creating square chops of lettuce.
• Shredding: For narrower pieces of lettuce, make thin cuts across the head, starting from one end and working your way to the other. The slices should be close together, creating a shredded effect.

Slice the lettuce head in half

Now, we can begin cutting the lettuce head for serving.

Using a butcher knife, slice the head in half. 

You can set the head on the core area you just worked on to give it a flatter edge for stability, then slice all the way through.

Cut the lettuce into quarters 

Cutting in quarters gives smaller pieces which makes eating the lettuce easier.

Turn your half and cut again to make a quarter.

To shred, you’ll set take the quarter and, with the flat side down, make thin cuts across the head, starting left to right.
Slices should be thin and as close together as possible, so it is “shredded” rather than “chopped.”
Repeat this process with the remaining lettuce quarters.

7. Separate Leafy Parts from Crunchy Parts:

Once you’ve chopped or shredded the lettuce, you may notice some leafy, tender parts and some crunchy, veiny parts. For salads and tacos, chop the crunchy parts, as they add a nice texture to your dishes.