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YIELD
4 Servings
TYPE
Tutorial
TIME
5 Minutes
LEVEL
Beginner
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Remove any brown, damaged, or wilting outer leaves.
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Cut the heart of romaine in half lengthwise.
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Continue cutting until about 2 inches away from the core. Discard the core.
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Wash in a salad spinner until clean and fairly dry.
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Store in the salad spinner with dry paper towels to maximize freshness.