Three-lettuce chiffonade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head radicchio about 1/4 lb | |
| Core removed | ||
| 2 | Head bibb lettuce 1/4 lb ea | |
| ½ | Head iceburg lettuce about | |
| 1/4 lb core removed | ||
| 1 | Green bell pepper 1/4 lb | |
| Cored | ||
| ¼ | cup | Olive oil |
| 3½ | tablespoon | Red-wine vinegar |
| Salt and fresh ground | ||
| Pepper | ||
Directions
Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce.
There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl.
Add oil, vinegar, salt and pepper and blend well. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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