This vibrant Three Lettuce Chiffonade salad combines the bitter crunch of radicchio with the mild sweetness of bibb and the refreshing crispness of iceberg lettuce. The “chiffonade” technique involves stacking the leaves and slicing them into fine ribbons, creating a delicate texture that absorbs the dressing beautifully. A simple vinaigrette made from olive oil, red-wine vinegar, salt, and pepper enhances the natural flavors of the greens without overpowering them. The addition of thin green bell pepper strips adds a subtle crunch and fresh aroma. Perfect for a light summer lunch, a picnic side dish, or a refreshing accompaniment to grilled meats, this salad is quick to prepare and always looks elegant on the plate. It&# 226;ÂÂs a healthy, vegan-friendly option that brings a burst of color and freshness to any meal.
Three Lettuce Chiffonade
Description
This vibrant Three Lettuce Chiffonade salad combines the bitter crunch of radicchio with the mild sweetness of bibb and the refreshing crispness of iceberg lettuce. The "chiffonade" technique involves stacking the leaves and slicing them into fine ribbons, creating a delicate texture that absorbs the dressing beautifully. A simple vinaigrette made from olive oil, red-wine vinegar, salt, and pepper enhances the natural flavors of the greens without overpowering them. The addition of thin green bell pepper strips adds a subtle crunch and fresh aroma. Perfect for a light summer lunch, a picnic side dish, or a refreshing accompaniment to grilled meats, this salad is quick to prepare and always looks elegant on the plate. It&# 226;ÂÂs a healthy, vegan-friendly option that brings a burst of color and freshness to any meal.Ingredients
Directions
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Rinse the radicchio, bibb lettuce, and iceberg lettuce under cold water.
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Drain thoroughly and pat dry with paper towels or a salad spinner.
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Stack the radicchio leaves and slice crosswise into very fine shreds (chiffonade) until you have about 2 cups.
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Place the shredded radicchio into a large mixing bowl.
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Repeat the stacking and slicing process with the bibb lettuce, yielding about 2 cups of shreds.
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Add the bibb lettuce shreds to the bowl with the radicchio.
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Repeat the stacking and slicing process with the iceberg lettuce, yielding about 2 cups of shreds.
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Add the iceberg lettuce shreds to the bowl.
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Cut the green bell pepper lengthwise into thin strips, yielding about 1 cup.
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Add the pepper strips to the bowl with the lettuce.
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Drizzle with olive oil and red-wine vinegar.
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Season with salt and freshly ground black pepper.
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Toss gently but thoroughly to coat all ingredients evenly with the dressing.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 34.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 24.0mg1%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 2.8g12%
- Sugars 3.2g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, ensure all lettuce is completely dry before dressing to prevent the vinaigrette from sliding off.
The chiffonade technique works best when leaves are stacked neatly and rolled tightly before slicing. Use a sharp knife for clean cuts.
This salad is best served fresh. If preparing ahead, keep the dressing separate and toss just before serving to maintain crispness.
You can substitute the red-wine vinegar with lemon juice for a brighter flavor profile.
