Three Lettuce Chiffonade

Chiffonade is just a fancy French word for “cut it into ribbons," and once you see this salad come together, you’ll understand why the technique has a name.

Three lettuces, each bringing something different to the bowl: radicchio for its bitter, wine-colored bite, buttery Bibb for soft sweetness, and crisp iceberg for that cold, refreshing crunch.

Sliced into fine shreds and tossed with thin strips of green pepper, a pour of olive oil, and sharp red wine vinegar, the whole thing becomes a tangle of color and texture that eats like something from a Parisian bistro.

Serve it right away while everything is still cold and snappy.

Pro Tips

• Stack and roll for clean cuts. Layer several leaves on top of each other, roll them into a tight cigar, and slice crosswise. This gives you even, delicate ribbons every time.
• Pat the lettuce completely dry. Water on the leaves dilutes the vinaigrette and makes the salad limp. A salad spinner and a clean towel are your best friends here.
• Dress at the last possible moment. The vinaigrette wilts the delicate Bibb leaves quickly. Toss and serve immediately for maximum crunch.