How to Cut a Head of Iceberg Lettuce

• Rinse your lettuce under cool water and cut off the white core at the bottom of the head. Then, remove any damaged outer leaves.
• For lettuce wedges: Cut the head in half and then slice each piece in half.
• For shredded lettuce: Cut the head into quarters. Lay each piece flat side down and cut thin, ½ inch (1.3 cm) slices across the wedge.

Cutting Wedges

Wash the head of lettuce and chop off the core. Rinse the head of lettuce under cool water. Then, shake off the excess moisture and place it on its side on a cutting board. Using a sharp, long chef’s knife, cut about 1 inch (2.5 cm) into the bottom of the lettuce to remove the white core. Alternatively, wash the lettuce after you cut it into wedges. For a more precise coring, use a paring knife to cut a circle around the stem and then pull the core out. Or, smack the stalk against your countertop so it detaches from the head of lettuce. Then, simply pull it out with your hand. However, this may cause the leaves to bruise. Throw the core away, or compost it.

Peel off any damaged outer leaves. The outer leaves of iceberg lettuce are often damaged from transportation and being handled in the grocery store. Just inspect your head of lettuce for ripped, discolored, or wilting leaves. Then, simply remove them with your hands and dispose of them. If the outer leaves have minimal flaws and you want to save them, pinch off the unwanted parts with your fingers.

Chop the head in half with the core face down on the cutting board. Set the head of lettuce on your cutting board with the cut core flat on the board. Then, use your long, chef’s knife to cut the head in half vertically.

Place the halves cut-side down on the board and cut each in half. Lay each half of the lettuce on your cutting board with the flat side facing down. Then, chop each piece in half vertically. This gives you 4 large wedges of lettuce perfect for making a wedge salad! If you prefer smaller wedges, cut each wedge in half again, giving you 8 wedges.

Shredding Lettuce

Wash the lettuce, cut off the core, and remove damaged leaves. Clean off any dirt or debris from your head of lettuce by running it under cool water. Then, chop off the core at the bottom of the lettuce with a long chef’s knife. If you see any wilted or discolored outer leaves, peel them off.

Cut the head of lettuce into quarters. Place the head of lettuce cut side down on your cutting board. Chop the head in half vertically and then chop each piece in half; this gives you 4 lettuce wedges. For longer shredded lettuce, half the head of lettuce instead of quartering it. Do not chop the lettuce without halving it, as its round shape can make it difficult to cut safely.

Slice the wedges vertically for long strips of lettuce. Place a lettuce wedge flat-side down on your cutting board, rotating it so the wedge is vertical. Then, flatten it with your hand and make thin, ½ inch (1.3 cm) cuts across the wedge of lettuce with your chef’s knife.

Chop the wedges horizontally for short strips of lettuce. Set a lettuce wedge on your cutting board with the cut side down, rotating it so the wedge is horizontal. Then, smash the wedge down so it’s flat. Use your chef’s knife to make ½ inch (1.3 cm) slices across the wedge.

Garnish tacos, burgers, and salads with shredded lettuce. Gently separate the lettuce slices with your fingers. Then, enjoy your shredded lettuce on your favorite meals! Make tasty tacos, serve up some fajitas, cook up a burger, or prepare a simple, refreshing salad. If you’re making a salad, toss the lettuce with your hands or salad tongs to separate the leaves further.

Chopping Lettuce

Rinse the lettuce, remove the core, and peel off damaged leaves. Wash the head of iceberg lettuce under cool water to remove any dirt or debris. Using a chef’s knife, cut off the core at the bottom of the head. Then, remove any wilting or discolored outer leaves.

Cut the head of lettuce in half vertically. Place the head of lettuce on your cutting board with the cut side face down. Then, simply slice the head in half with your chef’s knife.

Position the halves vertically and chop them into thick strips. Set a lettuce half flat-side down on your cutting board, placing it so it’s vertical. Then, flatten it with your hand and make thick, ¾ to 1 inch (2-2.5 cm) cuts across with the chef’s knife.

Rotate the halves so they’re horizontal and cut them into thick strips. Turn your cutting board so the lettuce half is horizontal. Then, cut across the slices you just made, working your way from one end of the lettuce half to the other. This leaves you with thick, square-shaped lettuce pieces.

Toss the chopped lettuce into salads or top it on burgers. Chopped lettuce is perfect for making a crisp garden salad or topping on homemade veggie burgers. Or, cook your lettuce in a stir-fry or soup!

Storing Lettuce

Keep cut lettuce in the fridge for 3 to 5 days. To store leftover iceberg lettuce, line an airtight container or plastic bag with a paper towel; this helps absorb moisture and keep your lettuce crisp. Then, add your chopped pieces and place it in your refrigerator’s crisper drawer. If you’re washing and then storing your lettuce, dry it before placing it in a container. Either pat it with paper towels or swirl it in a salad spinner.

Store a whole head of iceberg in the fridge for several weeks. For the freshest, longest-lasting lettuce, wrap your washed lettuce in a paper towel and seal it in an airtight container or plastic bag. When you’re making a salad or other meal, simply cut off what you need and place the rest back in the fridge.