With chopped salads, preparation is all about cutting. Use a sharp chef’s knife and follow our chopping guidelines.

elongated heads
To chop Romaine hearts, Belgian endive or other similar-shaped heads, trim off the bottom stem end. Then cut the head lengthwise into quarters. (For Belgian endive, cut out the V-shaped core.) To coarsely chop, line up the quartered wedges on a work surface and slice crosswise. For Romaine, cut the large leaf ends again.

round heads
For iceberg, radicchio and other round heads of lettuce or cabbage, cut the head in half and remove the core. Cut each half into 1-inch-thick wedges. Line up the wedges and cut crosswise into slices.

mixed greens
Mound them and then chop roughly, cutting straight down, from top to bottom.

apples
Cut whole, unpeeled apples into 1/2-inch wedges; cut away the core from each wedge. Then cut each wedge into 1/2-inch pieces.

beets
Cut each cooked and peeled beet into 1/4-inch thick round slices. Stack several slices together, and cut them into 1/2-inch-wide strips. Cut the strips crosswise into cubes.

bell peppers
Halve, core and seed the pepper. Cut each half into strips of desired size. Cut the strips crosswise to dice them.

cucumbers
Peel the cucumber and halve it lengthwise; then scrape out the seeds. Place one half cut-side down on the cutting board; cut it lengthwise into strips. Cut the strips crosswise to dice them.

fennel bulbs
Halve the bulb lengthwise; remove the core. Place a bulb half cut-side down on the cutting board and slice. Stack slices to cut into strips.