Romaine, Chopped

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Romaine | 16 | oz |
- Recipe Instructions:
- TOOLS: green cutting board, chef knife, collander, weigh scale, salad spinner
- STORAGE: cambro with lid
- HOLD TIME: 24 hours
- YIELD: 10.80 ounces
- QUALITY INDICATOR: fresh, crisp & green
- NOTE: discard rusted & bruised leaves
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Wash romaine heads under cold running water. Let the heads drain upside down in a colander in the sink.
- 2. Set up cutting board and place a head of lettuce onto it. Next, cut the ends off & remove any bruised or rusted pieces by hand. (Refer to picture Step 2)
- 3. Split head in half lengthwise, cut out the inner core & discard. Take one half and slice lengthwise evenly into thirds. (Refer to picture Step 3)
- 4. Cut those thirds into bite size squares, approx. 1.5-2 inches in diameter. (Refer to picture Step 4-5)
- 5. Put cut romaine into a clean prep sink with cold water and mix around using your hands to loosen any dirt on the leaves. (Refer to picture Step 6)
- 6. Put washed leaves into the salad spinner and spin for 30 seconds in batches. (Refer to picture Step 7) NOTE: do not drain the water, any left-over dirt will always sink to the bottom. Also do not mix from the bottom.
- 7. Put clean, dry romaine into a cambro with lid. Label, date & store at 35F-40F/3.5C-4C until use. (CCP1) (Refer to picture Step 8)
- TOOLS: green cutting board, chef knife, weigh scale
- YIELD: 4 oz., trimmed and chopped
- HOLD TIME: 3 days
- YIELD: 48 sticks each
- QUALITY INDICATOR: celery is crisp & bright green