Three-Lettuce Chiffonade

Name: Three-Lettuce Chiffonade
Total time: 20 min
Yield: 4 servings
Ingredients: 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

By Pierre Franey

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

Featured in: 60-MINUTE GOURMET

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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