Three Lettuce Chiffonade
Submitted by stamn
A French-style chiffonade salad of finely shredded radicchio, Bibb, and iceberg lettuce with green pepper strips, tossed in a simple red wine vinaigrette. Crisp, colorful, no cooking required.
YIELD
4 servingsPREP
25 minCOOK
0 minREADY
25 minChiffonade 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.
Ingredients
Directions
Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce.
Stack radicchio leaves and cut into very fine shreds.
There should be about 2 cups.
Put shreds in a large bowl. Repeat with bibb and iceburg lettuce.
There should be about 2 cups of each.
Add to the bowl. Cut pepper lengthwise into thin strips.
There should be about 1 cup. Add to the bowl.
Add oil, vinegar, salt and pepper and blend well.
Serve immediately.
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