Shredded Lettuce
A recipe from Georgia Department of Education School Nutrition
Shredding lettuce in-house is quick, enhances flavor, texture, and appearance, extends shelf life, and is more cost-efficient.
Ingredients:
- 2 1/2 lbs Lettuce, romaine, heads
Steps:
- Wash lettuce under cool, running water. Place heads of romaine, stem end up, in salad spinner.
- Use salad spinner to remove excess moisture.
- To shred romaine, use your food processor with the slicing/shredding disc (3-4 mm thickness) or an easy lettuce kutter (1/4" blade grid).
- Cold hold lettuce, wrapped, until ready to use in recipes or as a topping option for students.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
FOOD PROCESSOR METHOD:
- Cut leaves into halves or thirds to fit the feed chute.
- Feed leaves through the chute.
LETTUCE KUTTER:
- Stack leaves evenly to fit the blade grid.
- Place leaves in the cradle and press down with the pusher block.
- Place shredded lettuce in the cooler, labeled and dated, until needed.
Hold at 41°F or below.
Prepare the lettuce the same day it will be used to ensure quality.
Recipe Details
Harvest of The Month
HACCP Category:
Process #1 (No Cook)
Yield:
50
Portion Size:
1/4 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 4 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 2 | mg |
