When a recipe calls for shredding lettuce, usually crisp iceberg lettuce is the ingredient of choice.
To core the iceberg, lightly tap the stem end of the head on a counter. Then twist the core off. Rinse the whole head under cool running water, including the spot where the core was.
Place inverted into a colander and let dry. Cut into eight wedges and cut each wedge into thin slices for shredded lettuce.
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