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Romaine Lettuce

I love the crunch of romaine lettuce and almost always use it in my salad lunches. (My other go-to’s are baby arugula and spinach.) But I don’t love the preparation, so I have devised a nice short cut—I clean the entire 3-pack at once.  Simply cut the ends off and separate the leaves, then clean them in a salad spinner. Place the leaves in a food storage container. Mine is a Rubbermaid FreshWorks. Do not cut up the lettuce, because it will brown. Simply take what you want for your daily salad and chop it up. (I tried the plastic knife that supposedly prevents browning from happening and it didn’t work.)