Romaine Lettuce Recipe

Inspect and trim

Remove any damaged or discolored outer leaves from each romaine head. Trim the stem end to remove about 1/4 to 1/2 inch, keeping the heart intact so the leaves stay together if you plan to serve whole or halved hearts.

Separate and rinse

If serving whole or halved hearts: rinse each heart gently under cold running water, separating leaves slightly to remove grit. If serving chopped: separate leaves and stack them for easier cutting, then rinse. Shake gently to remove excess water.

Soak and chill (crisping)

Fill a large bowl with 8 cups cold water, add 1 cup ice and stir in 1 teaspoon kosher salt and 1 tablespoon white vinegar. Submerge the romaine heads or separated leaves in the ice water and refrigerate or let sit for 10 minutes. This step firms and refreshes the leaves for maximum crunch.

Dry thoroughly

Remove romaine from the ice bath and let excess water drip off. Use a salad spinner to spin the leaves dry in 2–3 batches, or pat gently and thoroughly with clean kitchen towels or paper towels. Proper drying prevents watery salads and helps dressings cling.

Cut and prepare for service

For chopped salad: stack leaves, roll loosely and slice crosswise into 1/2- to 1-inch ribbons. For hearts: halve lengthwise or serve whole depending on recipe. Place prepared lettuce in a chilled bowl or on a platter immediately to keep crisp.

Optional finishing

If desired, drizzle each serving with 1 teaspoon extra-virgin olive oil and season lightly with freshly ground black pepper just before serving. Dress the romaine right before plating if using other dressings to maintain crunch.

Serve immediately. Prepared romaine will keep chilled and crisp for up to 4–6 hours; for longer storage place in an airtight container with a paper towel to absorb moisture and refrigerate up to 3 days.