This one’s as easy as it sounds. Fill a big bowl with cold water, toss in a handful of ice cubes, and submerge your romaine leaves. Let them hang out for about 15 to 20 minutes.
Why does this work? The cold shocks the leaves, and the water rushes into their cells like a thirsty sponge. When you pull them out, they’ll feel firm and almost crunchy.
Don’t forget to dry them thoroughly after. Wet lettuce is a dressing’s worst enemy—it just slides right off. Spin them in a salad spinner, or pat them gently with a clean towel.
