Cleaning Romaine Heads (restaurants, reheat, meal, vegetables)

[Stagemomma]

I buy the three pack of romaine...the worst of the leathery green is trimmed off and it is clean as a whistle. I never pay more than $3 a bag. $2.50 if I"m lucky. I don't wash it all all, just eat it right out of the bag. I don't usually chop it up in advance, because I can't tolerate any brown.

[runswithscissors]

Get the salad spinner fill up with water and that Veggie Spray stuff (or GSE or vinegar).

Chop off the core/stem and the leaves separate on their own. Throw them in the spinner to soak them a minute to clean, then you raise up the inside of the spinner like a colander, toss the water, give a final rinse and spin.

I don't pre chop salad but if I do wash a bunch of anything, that's how I do it. Especially your more sandy greens/vegs. Broccoli rabe. escarole. etc.

OR use a colander in a bigger size bowl to replicate the soak and drain. I sometimes dry my greens on a microfiber drying mat if I'm washing them before cooking and want them dry. The washing is easy the drying is annoying so the spinner helps alot.

[Tominftl]

I too am afraid of getting a parasite or worse from unclean lettuce. I guess the only way for sure is to wash each leaf separately and use a salad spinner maybe with a white vinegar wash followed by cold water wash.

[emm74]

I use a salad spinner although with just water, not any of the sprays or vinegar. Then I layer the leaves in paper towels (the select-a-size type works very well for this) and keep in a plastic container similar to the kinds posted upthread. Romaine will last at least a week, more like 10 days and still be fresh and green.

[DawnMTL]

Originally Posted by emm74

I use a salad spinner although with just water, not any of the sprays or vinegar. Then I layer the leaves in paper towels (the select-a-size type works very well for this) and keep in a plastic container similar to the kinds posted upthread. Romaine will last at least a week, more like 10 days and still be fresh and green.

That's exactly what my aunt does, except that she keeps them (leaves layered with paper towels) in a large Ziploc baggie (her fridge is too full for the container).

[puginabug]

I usually store romaine whole, unwashed, in the crisper drawer in a plastic bag. Then I peel off the leaves and wash as needed. If I were to wash, chop and store, I's use a large basin and soak and swish until they're clean, then spin in the salad spinner.

When I used to pick bunches of wild dandelions, that's how I'd clean 'em. Soak and swish, change the water, then do it again and again until they're clean. That's a labor of love.

[Lodestar]

Thee parts water to one part vinegar is what I use. I also remove a section of the bottom of the head and some of the thicker ribs.

[NorthernGator]

Hi Runswithscissors,
About the soaking- I thought soaking would be the best way, but I heard that the soaking allows for more contamination because it gets in the water and affects the other leaves, rather than going down the drain.
Did you ever hear anything about that?
I need another kitchen thing like another hole in the head but I am really considering buying that spinner, so many have recommended them! I'm wondering if the leaves need to be broken to fit in. It seems like if you put them against the sides they would block the holes.
Not trying to be overly complicated- just trying to get the right thing, they all seem the same size but do use a "regular size" or are there different sizes that maybe you have to order online?
Thanks!
NG

Originally Posted by runswithscissors

Get the salad spinner fill up with water and that Veggie Spray stuff (or GSE or vinegar).

Chop off the core/stem and the leaves separate on their own. Throw them in the spinner to soak them a minute to clean, then you raise up the inside of the spinner like a colander, toss the water, give a final rinse and spin.

I don't pre chop salad but if I do wash a bunch of anything, that's how I do it. Especially your more sandy greens/vegs. Broccoli rabe. escarole. etc.

OR use a colander in a bigger size bowl to replicate the soak and drain. I sometimes dry my greens on a microfiber drying mat if I'm washing them before cooking and want them dry. The washing is easy the drying is annoying so the spinner helps alot.

[NorthernGator]

Lodestar and everyone that uses vinegar-
Thanks for your help.
Could you please explain the reason for the vinegar?
Is it supposed to kill more germs or is it to add flavor?


Thanks.
NG

Originally Posted by Lodestar

Thee parts water to one part vinegar is what I use. I also remove a section of the bottom of the head and some of the thicker ribs.

[Beretta]

This is an informative thread. I like to buy the romaine stalks/heads, not bags. I usually rinse them off with water, dry them very well on paper towels and them pop them in a ziploc bag with paper towels. I have a salad spinner that works great but am usually too lazy to use it.

Will stay tuned for more responses.