Shred Lettuce

Thinly shredded lettuce is a great addition to many meals as either as a substitute for rice in sauced dishes, or as a topping for meals like enchiladas. Lettuce that has been shredded into tiny pieces is great for making chopped salads. Lettuce leaves tend to pull off in large slices, so shredding them into small pieces can be tricky. Using the proper technique to shred lettuce will make the task much easier.

Steps

Shredding Lettuce into Thin Strips

1. Wash the lettuce. To be sure you aren't ingesting any dirt or pesticides, always wash produce before you prepare it. If the lettuce is marked “ready-to-eat,” the FDA has certified that it is clean and can be eaten as it is, but some experts recommend washing it again when you get home.
   • 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.
2. Remove the tip of the lettuce head. The stalk of the lettuce tends to be tough and can have a bitter taste. Remove the pale, hard tip of the head and discard it.
   • Also discard any of the outer leaves that appear wilted or discolored.
3. Cut the head of lettuce in half. Put the lettuce on a clean chopping board and use a sharp kitchen knife to cut the head in half, through the root (or stalk).
   • A classic chef's knife with an 8 to 10 inch (20 – 25 cm) blade is recommended for chopping lettuce and most other vegetables.
4. Cut the head into quarters. Set each half of the lettuce, cut side down, on the cutting board. Slice each half in half, through the root (stalk).
5. Shred the quarter head into thin slices. Place the lettuce quarter-section on the cutting board with the outer leaves against the board and the cut edges facing up.
   • 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.
6. Shred another quarter, if needed. Move onto the other half of the lettuce if a lot of shredded lettuce is desired.
   • 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.

Shredding Lettuce into Small Pieces

1. Position the lettuce head on the cutting board. The top of the head should be facing down on the cutting board, and the stem of the lettuce will be facing up toward you. If you prefer your lettuce shredded finely, this can be easily done with any sharp chef's knife.
2. Do the initial cutting. Set your knife on the edge of the head and slice straight through it, to create thin slices. Cut the lettuce carefully, using long, firm strokes.
3. Cut to the core. Continue slicing until you reach the pale center of the head of lettuce. Stop slicing when you reach the core of the lettuce.
4. Slice the other side of the lettuce head. Turn the head around and continue slicing on the other side until you reach the core. Stop cutting when you reach the core of the lettuce head.
5. Remove the core from the head of lettuce. Lay the head of lettuce on its side and slice the top of the lettuce from the core, using a sharp chef's knife. Slice off any remaining green leaves, then remove the pale center of the lettuce and discard it.
6. Spread the slices flat on the cutting board. Take the pieces of lettuce that you just sliced, and fan them out on the cutting board. Spread the slices out so that they cover the entire surface of the board.
7. Create thin strips. Use a sharp chef's knife to cut through the lettuce in close rows, moving from left to right across the board. You now have a pile of lettuce strips.
8. Turn the strips into small pieces. Turn the cutting board 90 degrees and cut through the lettuce in close rows from the new direction. This will result in a pile of small pieces of lettuce, like the leaves in a chopped salad.
9. Repeat if desired. If you want even smaller pieces, turn the cutting board 90 degrees and slice through the pieces again. Continue turning and slicing the lettuce until it is as finely shredded and diced as you like.

Shredding Lettuce with a Food Processor

1. Assemble the food processor. If your processor allows you to select different blades and bowls, choose the correct ones for shredding lettuce. Ideally, you'll want a large bowl and an adjustable slicing disc.
2. Adjust the settings on your food processor. To shred lettuce for a chopped salad, select a slicing disc that will create thick slices. Set the speed setting to “slow.”
   • On a KitchenAid food processor, the 6th notch on the slicing disc will produce the appropriate thickness.
3. Wash the lettuce leaves. Remove the outer layers of leaves, until there is no dirt visible. Be sure to remove any leaves that have wilted. Run the entire head of lettuce under running water, and rub the surface gently with your fingers to remove any remaining dirt or pesticides on the leaves.
   • 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.
4. Remove the stalk of the lettuce head. The trunk of the lettuce head tends to be tough, and has a bitter flavor. Using a sharp chef's knife, cut the pale tip from the head and discard it.
5. Stack the leaves. Tear the leaves from the head gently, until you have a pile of lettuce leaves. Stack them together into a small pile.
6. Feed the lettuce into the processor. Place the stack of lettuce leaves into the feed tube or spout, with the blender or food processor on low speed. Gradually feed the leaves into the food processor until they have all been shredded.
7. Transfer the lettuce into a serving bowl. Turn the food processor off, and remove the shredded lettuce leaves. Depending on the type of food processor you have, you may need to disconnect the the collecting bowl from the machine. Transfer the shredded leaves to a serving dish, or to a large mixing bowl if you will be adding more ingredients.

Tips

• If you don't require a lot of shredded lettuce, quarter the head and shred only as much as you need.
• The core (stalk) of the lettuce is pale and hard - you will know you've reached it when you can no longer slice through the lettuce easily. Most people discard the core because it often has a bitter taste.

Warnings

• Sharp knives are more effective at slicing through the lettuce easily and shredding it properly. A dull knife may slip easier and leave you more open to injury.

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