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.
