When I first stumbled on this technique, a friend who had worked in a restaurant explained that it was an old kitchen trick for line cooks who go through several heads each day, but it works as advertised at home too. Just grab the head of lettuce firmly on either side and smack it on the countertop. Then turn it over and pull the now-separated core from the head of lettuce. You may need to wiggle it a bit, but it should give pretty easily. The video above shows you how it’s done.
What do you think? Old news, ingenious trick, or do you prefer a nice crisp Romaine instead? Any tips for coring other kinds of lettuce we should know about? Let us know your thoughts in the comments below.