I’ve spent more time than I care to remember laboriously peeling off leaves of Romaine one by one. Then splitting them down the spine so there weren’t any big, nasty pieces in the salad.
This week I suddenly realized I’d been wasting a lot of time doing it by hand. I must have had the iceberg lettuce post on my mind.
So this time, after peeling the few outer leaves that were a little bruised, I just chopped off the tips.
The ends of the leaves are always floppy and sad anyway. Then cut lengthwise through the spines all the way around.
Yes, this means I only cut the spines on the outermost layer. It didn’t seem to matter. Last was to chop down the length in sections a bit under an inch right down to the core.
And that’s it.
As I mentioned yesterday, there’s a delicious dinner salad recipe coming up that’s great for a light summer dinner. Sign up to get that recipe and all the rest by email using the form to the right.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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