Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Vegetable Preparation Methods and Tips

Segment 30: Lettuce, Iceberg, Romaine, Leaf

Chef Cyndie:  There are four varieties of lettuces used in foodservice.  They are head or iceberg, Romaine, red and green leaf, and butterhead, known as Bibb and Boston.  Common to school foodservice are iceberg and Romaine.  However, the purchase of leaf lettuces is on the rise due to the production of individual salad plates, and the role of leaf lettuce as a liner for bound salads like chicken or pasta salad.  Red leaf lettuce is ideal for this function due to its vibrant red color.

Lettuces are mostly comprised of water, thus very low in calories.  The greener the lettuce the more its nutritional value.  For example, a cup of iceberg lettuce contains 361 International units of Vitamin A compared to over 4000 International units of Vitamin A in one cup of Romaine.

Select lettuces that have shiny, firm, crisp leaves, and avoid those with rust spots or yellowing leaves.

To prepare iceberg head lettuce, rinse and drain well, then remove the core by hitting the head of lettuce on sanitized work surface then pull out core. To make dices for salads, cut the lettuce head in half and lay flat.  Cut into 1 to 1 1/2 inch strips.  Turn the lettuce one quarter turn and make one inch dice cuts.

Iceberg lettuce may also be cut into inch strips for use in Mexican-styled recipes.  Cut the half into quarters and using a chef’s knife, make one inch strips.

To prepare a head of Romaine, remove the stem end using a chef’s knife.  Separate the leaves and rinse well making sure any signs of pests or sand are removed.  Be sure to drain the leaves well.  We don’t want any water collecting in our salad container.  Next, Make lengthwise cuts about 1 1/2 - 2 inches apart.  Now you are ready to dice into one inch pieces.  If you do not make the lengthwise cuts, you end up with long strips of Romaine in your salad.  It will be difficult for your customers to eat.

Green and red leaf lettuces are more delicate and should be handled more carefully than iceberg or Romaine.  Gently wash the head and remove the entire leaf from the stem.

Many school districts purchase pre-cut lettuces and pre-cut lettuce mixes such as garden mix, spring mix, and lettuce combined with other vegetables such as carrots and spinach.  It is critical to remember that the more the produce is cut, the shorter the shelf life.  Make sure to check the best by date and use the produce quickly.  Pre-cut shredded iceberg is a great product unless it is stored too long and becomes brown and slimy.  Most pre-cut lettuces are rinsed by the manufacturer and do not require re-rinsing in your kitchen.  Just open and its ready to serve.
So let us eat fresh fruits and vegetables every day for better health.