Three Salad Chiffonade Recipes

THREE-LETTUCE CHIFFONADE

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

THREE-SALAD CHIFFONADE

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.

SAUTEED SPINACH CHIFFONADE WITH SHALLOTS

Steps:

• Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
• In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.

CAESAR SALAD CHIFFONADE WITH SHRIMP OR CRAB

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.

THREE BEAN SALAD

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

CHIFFONADE DRESSING

Steps:

• Fill a medium saucepan 3/4 full of water; add beets and salt, and bring to a boil. Simmer beets until tender, about 30 minutes. Drain; set aside until cool enough to handle, about 12 minutes. Using a paper towel, rub off beet skins. Cut beets into 1/4-inch pieces, and set aside.
• Peel eggs, and separate yolks from whites. Cut whites into 1/4-inch pieces; set aside. Press yolks through a fine sieve into a small bowl; set aside.
• In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
• To serve, drizzle vinaigrette over each aspic serving. Spoon reserved beets, egg whites, and egg yolks over top, and sprinkle with chives.

TRADITIONAL THREE BEAN SALAD

Steps:

• Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
• Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

CHIFFONADE OF ROMAINE AND BIBB LETTUCES

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.