Any lettuce head can be wedged: little gems, romaine, red leafy, chicory…the list goes on. I try to wash and prep my lettuce before storing in the fridge because it can lose a lot of life overnight in the fridge if not treated properly. 

Cutting a lettuce head into wedges not only makes it easier to clean, but also makes it easier to store and portion out!

What to do:

1. Cut your lettuce in half lengthwise, if it is large cut each half into quarters. And trim any brown spots on the leaves. 
2. Submerge the wedges into cold water and swish around to dislodge dirt. 
3. Place in a colander bottom side up, and let drain for 10 minutes. 
4. Either use the washed wedge or store. 
5. Using a clean kitchen towel, lay a wedge on one side of the towel. Then fold up the bottom of the towel over the bottom of the lettuce, then roll the towel over the lettuce until covered. Repeat with the rest of the lettuce. 
6. When you need to use, simply unroll the lettuce you need and keep the rest in the fridge!

*This will keep the lettuce crisp for up to a week.