Three Lettuce Chiffonade Recipes

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THREE-LETTUCE CHIFFONADE



Three-Lettuce Chiffonade image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 head radicchio, about 1/4 pound, core removed
2 heads bibb lettuce, about 1/4 pound each
1/2 head iceberg lettuce, about 1/4 pound, core removed
1 medium-size red onion, sliced into thin rings
1/4 cup olive oil
3 1/2 tablespoons red-wine vinegar
Salt and freshly ground pepper to taste

Steps:

  • Rinse, drain and pat dry the radicchio, bibb and iceberg lettuce.
  • Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with the bibb and iceberg lettuce. There should be about 2 cups of each. Add to the bowl.
  • Add the onion rings, oil, vinegar, salt and pepper and blend well. Serve immediately

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 481 milligrams, Sugar 3 grams

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

CAESAR SALAD CHIFFONADE WITH SHRIMP OR CRAB



Caesar Salad Chiffonade With Shrimp or Crab image

This is an unusual twist to the classic Caesar Salad, it makes a beautiful presentation and easy to make! COOKS NOTES: Please adjust quantities to suit your tastes. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 romaine lettuce hearts, chiffonade into approximately 1/4 inch strips
1/2-1 cup baby shrimp, approximately 2 to 3 tablespoons per person or 1/2-1 cup crab, about 2 to 3 tablespoons per person
1/2 cup fresh chives, cut approximately 1/2 inch long
kosher salt
freshly cracked black peppercorns
2 cups croutons
1/2 cup parmesan cheese, grated
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 garlic clove, minced

Steps:

  • Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
  • Place a ring on the plate, such as a clean tuna can with both ends removed.
  • Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
  • Add more Romaine, filling the ring to the top, packing it down again lightly.
  • Carefully remove the ring, top with Parmesan and croutons and serve.

Nutrition Facts : Calories 321.3, Fat 19.6, SaturatedFat 4.5, Cholesterol 11, Sodium 376, Carbohydrate 28.4, Fiber 10.9, Sugar 6.1, Protein 12.8

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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