How to Julienne Lettuce


While it's easy enough to shred lettuce, slicing it julienne-style gives you even-sized strips ideal for presentation purposes. A julienne cut, often used when dicing potatoes, is a slice that's 1/8 inch wide and 2 inches in length. To julienne lettuce, you will need to remove leaves from the lettuce head, stack and cut them into a perfect square before you start slicing them into strips. The equal-sized strips can be used for anything, from a taco bar topping to a shredded lettuce salad.

Things You'll Need

  • Cutting board
  • Sharp chef's knife
  • Large bowl
  • Paper towels
  • Remove the core of a head of lettuce by slamming it firmly, core-side down, onto a sturdy cutting board. Turn the lettuce upside down and pull out the core, which should have loosened with the slamming.

  • Tear off the leaves of the lettuce head and place them in a large bowl. Fill the bowl with cold water to wash the leaves. Drain and refill the bowl a few times to remove as much grit and dirt and possible.

  • Dry the lettuce leaves by spreading them out onto paper towels and blotting them with another paper towel. You can also dry the leaves in a salad spinner, if you have one.

  • Stack several leaves at a time as uniformly as possible on the cutting board. Trim off the edges to make a perfect square.

  • Cut the trimmed stack of leaves into 1/8-inch-wide strips. Slice across the strips at 2-inch intervals, so that each strip of lettuce is 1/8 inch wide and 2 inches in length. Repeat with any remaining stacks of lettuce.

Tips & Warnings

  • If you don't want to waste any of the lettuce, you can skip trimming the ends off and still slice them into julienne strips -- they just won't be perfectly even in length.

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