Remove the outer layers of leaves, until you get to a layer where you can’t see any visible dirt or wilted edges. Grasp the entire head of lettuce and run it under running water. Gently scrub the exterior of the lettuce with your fingers to remove any traces of dirt or pesticides. Do not soak your lettuce in a sink filled with water – this will not remove the dirt.
Also discard any of the outer leaves that appear wilted or discolored.
A classic chef’s knife with an 8 to 10 inch (20 – 25 cm) blade is recommended for chopping lettuce and most other vegetables.
Shredding the lettuce in quarters is usually the best idea, since you’ll end up with shorter shreds, which are ideal.
Position the knife at the far, right edge of the lettuce and begin cutting with a back and forth sawing motion until you reach the cutting board. Move over approximately 1/4-inch and begin sawing again. The last piece of the head segment may be too small to slice safely. Reposition the small piece on the cutting board so that it lays flat, and finish slicing.
Slice only what you will need for your meal, and return the remaining uncut portions of lettuce to the refrigerator. Shredded lettuce will brown and wilt more quickly than lettuce that is left intact.
On a KitchenAid food processor, the 6th notch on the slicing disc will produce the appropriate thickness.
If the lettuce is marked “ready-to-eat,” it has been certified clean by the FDA. You can eat it as-is, or wash it again, just to be safe.
