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Iceberg lettuce

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  • ingredients
Ingredients
Amount
Unit
Iceberg Head
4
head
  • Recipe Instructions:
  • TOOLS: green cutting board, chef knife, collander, weigh scale, salad spinner
  • STORAGE: cambro with lid
  • HOLD TIME: 3 days
  • YIELD: 90 ounces
  • QUALITY INDICATOR: fresh, crisp & green
  • NOTE: discard rusted & bruised leaves
  • Procedure

Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.

  • 1. Trim and discard any discolored, bruised pieces. Next, split lettuce heads into halves, at the core. Cut out the core and discard.
  • 2. Set up cutting board and place each half cut side down. Next, slice halves 1/8th" across to chiffonade.
  • 3. Repeat until all shredded.
  • 4. Place shredded iceberg into the cambro and fill until 3/4 full. Next, add cold water and fill up to one inch above the shredded lettuce.
  • 5. Place lid, date, label and store in the cooler at 35F-40F/3.5C-4C until use. (CCP1)
  • **SERVICE**
    - Remove lettuce from cambro and place into a salad spinner and spin for 10-15 seconds, to release water from the lettuce. Next, place into an insert with lid for use on the cooks' line.