In article >,
Miche > wrote:

> In article >,
> "Kswck" > wrote:
>
> > "merryb" > wrote in message
> > ...
> > > Altho we don't eat a lot of it, it has it's place. I was wondering how
> > > you prepare it for eating- I peel off the outside leaves, and then cut
> > > off a chunk (yeah, I know about the knife thing). Then I cut it up- I
> > > never realized that I never wash it..I tried, but the water doesn't
> > > shake off well- it needs to be spinned or drained a long time. What
> > > say you? Do I need a fire retardant apron for this post?
> > > Ready!
> >
> > I peel off the outside leaves. Check for bugs. Cut out the root. I do give
> > it a good wash and spin.
> > Put a paper towel in after the spin if needed. Chill and eat.
> > Foodies will tell ya to cut ONLY with a plastic knife-prevents browning.
>
> I've never found that a plastic knife prevents browning. How does the
> lettuce know what the knife is made of?
>
> I try not to cut lettuce at all if I can avoid it. I tear it instead.
>
> Miche

A bit of lemon juice will drastically delay browning of lettuce leaves.
Go easy with it so it won't cause wilting.

It really works and the flavor is usually complimentary to any other
dressings added to it.

I've sliced up an entire large head of iceberg and added the juice of
1/2 medium sized lemon and toss well. Put that into a large ziplock and
refrigerate. I've had it stay not browned for up to 8 days that way, if
it lasted that long. <g>

Generally, when I'm on a salad kick at work, I'll eat 1/4 head per night.
--
Peace! Om

"Any ship can be a minesweepter. Once." -- Anonymous