Halve 2
romaine hearts lengthwise, trim off root ends, then cut each half in half again crosswise.
Not exact matches
Cut
romaine hearts in half
lengthwise, leaving root ends intact.
Cut the
romaine heart in half
lengthwise keeping the stem of the stalk attached.
Cut each
romaine heart in half
lengthwise and drizzle or brush each half with 1 teaspoon of olive oil; season with salt and pepper.