Three-Lettuce Chiffonade

Name: Three-Lettuce Chiffonade
Yield: 4 servings
Ingredients: 1 head radicchio, about ¼ pound, core removed; 2 heads bibb lettuce, about ¼ pound each; ½ head iceberg lettuce, about ¼ pound, core removed; 1 medium-size red onion, sliced into thin rings; ¼ cup olive oil; 3 ½ tablespoons red-wine vinegar; Salt and freshly ground pepper to taste

By Pierre Franey

Published November 7, 1989

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1 head radicchio, about ¼ pound, core removed
2 heads bibb lettuce, about ¼ pound each
½ head iceberg lettuce, about ¼ pound, core removed
1 medium-size red onion, sliced into thin rings
¼ cup olive oil
3 ½ tablespoons red-wine vinegar
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Rinse, drain and pat dry the radicchio, bibb and iceberg lettuce.
Step 2
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.
Step 3
Add the onion rings, oil, vinegar, salt and pepper and blend well. Serve immediately