Instructions

1. Insert the tip of a knife into the lettuce, cutting around the core. Pull the core out and dispose of it. Alternatively, bank the core firmly against the counter top to break it loose, then pull it out.

2. Separate the head into individual leaves or chop or tear the lettuce into the desired size pieces.

3. Fill a large bowl with clean water. Submerge the lettuce in the water and swirl it around to dislodge any dirt. Rinse with clear, cold water.

4. Drain the leaves in a colander. Shake off the excess moisture by hand, pat the leaves dry with a towel, or spin them in a salad spinner until the lettuce is completely dry.

5. Place the cleaned lettuce into a plastic bag or storage container. Lay a dry paper towel on top of the lettuce to absorb any excess moisture.

6. Store the lettuce in the refrigerator crisper drawer for three to five days. Replace the paper towel with a fresh one when it becomes damp. Discard the lettuce if it discolors, becomes slimy or shows other signs of spoilage.