How to Thinly Slice Lettuce

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Today I’m showing you how to thinly slice lettuce, basil, spinach and many other leafy greens with this technique. These types of videos have been the most requested on my page, I’m constantly being asked to show you how I cut lettuce, onions, how to poach eggs, and give you overall tips and advice in the kitchen. I am self-taught and never went to culinary school but I feel like over the last decade I have learned a lot through practice so I hope I am able to give you some valuable tips and tricks.

Truth is, my mom has always cut lettuce like this so her and I have a very hard time eating salads that have a thicker cut. I personally feel that when you take the time and have some patience to enjoy the process, salad tastes that much better!

How to Thinly Slice Lettuce

This is the method my mom has used my whole life. Slicing greens thinly like this makes a world of a difference and allows the dressing to marinate all through out the salad.
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Author: The Modern Nonna
Prep Time: 10 minutes

Instructions 

  • Make sure the board you are using is not moving around. Either purchase a board with grips, use a non-slip mat or use a damp paper towel underneath.
  • A sharp knife is a must here. A dull knife will bruise most produce and you are more likely to cut yourself. Wash the romaine lettuce leaves and pat them dry.
  • Stack 3-4 leaves on top of each-other and roll them up like a cigar and start making thin cuts with a sharp knife. This technique is called Chiffonade and it is a slicing technique in which leafy green vegetables such as spinach, or flat-leaved herb like basil, are cut into long, thin strips.
  • This cut is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

Video

Notes

Use a sharp knife: any knife will work but make sure it’s sharp and you take your time. 
Steady cutting board: make sure the board doesn’t move on the counter. Use a damp paper towel under the board, a non slip mat or a board that has grips. The paper towel method is my favourite
Have a sturdy hold on the knife and never put your pointer finger on top of the knife. Wrap your hand around the handle closer to the bottom. Your hand shouldn’t be near the top of the handle where you have no control
The claw:  when cutting anything always make a “ claw ” with your hand and place your knuckles down on the vegetable you are cutting. Your knuckles will protect you from cutting yourself and guide you
Always move the guiding hand back as you cut and pay attention. Go slow if you need to
Have patience and enjoy the process. This should be relaxing and therapeutic
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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