Best Three Lettuce Chiffonade Recipes

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THREE-SALAD CHIFFONADE



Three-Salad Chiffonade image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 head radicchio, core removed, about 1/4 pound
2 Kentucky limestone lettuce or bibb lettuce, about 1/4 pound
1/2 pound iceberg lettuce, core removed, about 1/4 pound
1 sweet red pepper, about 1/4 pound, cored
6 tablespoons olive oil
3 1/2 tablespoons red-wine vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Stack the radicchio leaves and cut them into very fine shreds. There should be about 2 cups. Put the shreds in a large bowl. Repeat with the limestone or bibb lettuce, and the iceberg. There should be about 2 cups of limestone shreds and 2 cups of iceberg. Add both to the bowl.
  • Cut the red pepper lengthwise into thin strips. There should be about 1 cup. Add this to the bowl.
  • Add the oil, vinegar, salt and pepper, and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 2 grams

CHIFFONADE OF ROMAINE AND BIBB LETTUCES



Chiffonade of Romaine and Bibb Lettuces image

Time 20m

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 tablespoons fresh lemon juice
1/4 teaspoon Dijon mustard
3/8 teaspoon salt (preferably fine sea salt)
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 hearts of romaine, trimmed, quartered lengthwise, then sliced crosswise into 1/4-inch strips (8 cups)
3/4 lb Bibb lettuce (3 medium heads), trimmed, quartered lengthwise, then sliced crosswise into 1/4-inch strips

Steps:

  • Whisk together lemon juice, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
  • Toss lettuces with just enough dressing to coat.

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