I just read an interesting tidbit in Reader's Digest from a book '101 Things I Learned in Culinary School.' It says, "Rip, don't cut salad greens (except romaine)."
The book may go in to more detail, but I was just curious as to this info. I've long heard that it's better not to cut lettuce. Are they implying that you *shouldn't* rip romaine, or just that it doesn't turn brown if you do?