Content

• Steps
• Method 1 of 2: Shredding in thin strips
• Method 2 of 2: Shredding in small chunks
• Tips
• Warnings
• What do you need

Finely chopped lettuce leaves are a great addition to many meals, both as a substitute for rice in sauce-seasoned dishes and as a side dish for food such as enchilada. Lettuce leaves are usually cut in large slices, so a special technique must be used to cut them into thin and small pieces.

Steps

Method 1 of 2: Shredding in thin strips

Lettuce can be easily chopped into long, thin strips for meals where you want to add more salad, or for meals with heavy sauces when you want to add something less nutritious to digest the sauce.

1. 1 Cut the head of the lettuce in half with a bread knife or other large, serrated knife.
2. 2 Place each salad half, cut side down, on a cutting board.
3. 3 Place the knife on the far right edge of the lettuce and start cutting back and forth with a sawing motion until you reach the board.
4. 4 Advance approximately 8 mm and start cutting again.
5. 5 Repeat until you get to the kernel of the lettuce.
6. 6 Turn the lettuce head around and start slicing on the other side until all the lettuce leaves are chopped.
7. 7 Move on to another part of the salad if more lettuce is needed.

Method 2 of 2: Shredding in small chunks

If you prefer finely chopped lettuce, this can be done very easily with a sharp carving knife.

1. 1 Place the salad head upside down on a cutting board with the base facing you.
2. 2 Place a knife on the edge of the lettuce head and cut straight across long lines.
3. 3 Repeat until you reach the kernel of the lettuce.
4. 4 Turn the head of the lettuce around and continue slicing on the other side until you reach the kernel.
5. 5 Lay the head of the lettuce on its side and chop the top off the kernel.
6. 6 Place the sliced ​​lettuce slices on a cutting board so that they cover the entire surface.
7. 7 Use a knife to cut through tight rows of lettuce, moving from left to right in all directions.
8. 8 Rotate the cutting board 90 degrees and slice the salad in tight rows from a new direction.
9. 9 Repeat 2 times if you want a very finely chopped and diced salad.
10. 10finished>

Tips

• If you don't need a lot of sliced ​​lettuce, try 4 slicing the head of the lettuce first before chopping it into strips, or chopping just one side of the head into small pieces.
• The kernel of the lettuce is pale and firm; you will know when you get to it because you cannot slice the lettuce easily and what you cut will not easily split into leaves.
• The kernel is usually thrown away because it usually tastes bitter.

Warnings

• Sharp knives are most effective for lightly slicing the salad and chopping it properly. A dull knife can slip off more quickly and expose you to open wounds. Use safe cutting methods when using a knife.

What do you need

• Cutting board
• Bread or serrated knife
• Sharp carving knife