Method 2: ChopĬhopped iceberg lettuce is excellent for all kinds of salads. You’ll be left with four iceberg lettuce wedges just waiting to be dressed up and devoured. Turn the blade at a 45-degree angle, and make one slice that removes the core from the quarter. Now, hold one quarter flat on your cutting board and place your knife at the point where the lettuce core meets the lettuce leaves. Repeat with the other half, so you have four quarters. Then place the lettuce half cut side down on the cutting board and split it in half again. Next, place the head on your cutting board and cut it in half from the top through the core. Traditionally, the iceberg wedge is smothered in bacon bits and bleu cheese dressing, but don’t be afraid to mix it up!īegin by peeling off any brown or wilted outer leaves from the head of lettuce and rinse it under cold water to remove any dirt or debris A cutting board (stabilize it by placing a damp paper towel between the bottom of the board and your counter, this way, it won’t slip or slide and can prevent injury)Ī wedge of iceberg lettuce is essential for the classic, restaurant-style wedge salad.How do you store iceberg lettuce once prepared?ģ Ways To Cut Iceberg Lettuce What You’ll Need:.Should you cut iceberg lettuce with a knife?.Enjoy within a few days, as the leaves are likely to wilt or spoil if stored beyond that time frame. Keep them refrigerated and be sure to wash and dry the leaves thoroughly before using. Look for different types of leafy greens at your local grocery store or farmers market. Kale can be baked into chips, which makes for a great tasting, healthy snack. They also can be added toward the end when making a homemade soup. For example, baby spinach leaves add a nice flavor and color when folded into an omelet. Greens also can be added to soups, stews, casseroles and other dishes. When cooked, greens can shrink down by half, so this is important to consider when planning meals. Try sautéing them in a little oil, then season with spices, such as garlic and just a little salt and pepper. Many leafy greens, such as spinach, kale and collard greens, also are well suited for cooking. For a mild flavor and delicate green color try mâche, Boston or Bibb lettuce.For flavor with a "bite" try chicory or escarole.For leaves that aren't green try red-and-white radicchio.For a peppery flavor try arugula or watercress.Perk up your salad-making with more flavor, color and texture by mixing in different greens. Check the Nutrition Fact Label or choose dressings made with oils more often, because they provide unsaturated fat, which is considered to be healthier than cream-based dressings. Greens supply lutein, which contributes to good vision and may help protect your eyes from macular degeneration, and they provide vitamin K, which plays a role in blood clotting and bone health.Ī small addition of fat can help with the absorption of certain nutrients. Some greens deliver folate, potassium and dietary fiber, too. For example, romaine has nine times more vitamin A than iceberg lettuce. The darker the leaves, the more nutrient-rich the lettuce. Mesclun, a mix of young salad greens, offers a variety of different types, such as arugula, frisée and radicchio, but the exact mix might vary.ĭark-green leafy greens offer plenty of the antioxidant beta carotene, which helps to form vitamin A in the body and may help lower the risk for certain diseases. Leafy greens can be either dark or light in color and include types such as spinach, romaine, kale, escarole, and endive. Lettuce, a type of leafy green, is one of the most commonly eaten veggies in the United States. Monkey Business Images/Monkey Business/Thinkstock
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