Step 1

Cut the head of romaine in half lengthwise to create two long halves of lettuce.

Step 2

Slice the core from each half in a triangle shape or by using two angled cuts. Remove and discard the triangle shaped core.

Step 3

Turn the half heart so the cut side is facing down. Slice the lettuce again lengthwise into thirds or quarters.

Step 4

Cut into bite-sized pieces: Keeping the lettuce cut side down, chop the lettuce into bite sized pieces starting from the leafy end towards the core end.

Step 5

Shred into thin ribbons: Keeping the lettuce cut side down, thinly slice the lettuce into thin ribbons or chiffonade pieces starting from the leafy end towards the core end.

Step 6

Transfer the cut lettuce into a salad spinner to wash and thoroughly dry.