How to Blanch Lettuce
By Shelby Golding
Blanching is the process of immersing a food into boiling water and then submerging it into ice water to stop the heat from continuing to cook it. Blanching lettuce removes a bitter taste often associated with garden-grown varieties, and alters the texture for certain dishes. In addition, blanching lettuce breaks down cellulose, making it edible for fish. To blanch lettuce, you will need basic kitchen supplies and approximately 10 minutes.
To Blanch Lettuce You’ll Need:
- Large pot
- 1 tsp. salt
- Large bowl
- Ice cubes
- Metal tongs
- Paper towels
To Blanch Lettuce Instructions:
- Fill a large pot 3/4 of the way full with water. Add 1 tsp. salt to the water. Place the pot over high heat and bring the water to a rolling boil.
- Fill a large bowl halfway full with cold water. Add enough ice cubes to raise the water level to 3/4 full. Set the bowl close to the stove top.
- Rinse lettuce leaves in cool water and drop them into the boiling water. Allow them to boil for approximately 20 seconds before removing the leaves with metal tongs. Drop the leaves into the ice water.
- Allow the leaves to sit in the ice water for 30 seconds before removing them with the tongs. Place the lettuce leaves on a paper towel to drain off excess water. The lettuce leaves are now blanched and ready for use.
To Blanch Lettuce Tips:
- Grab the leaves gently with the tongs to avoid tearing them.