Three-Salad Chiffonade
Ingredients
- 1 head radicchio, core removed, about 1/4 pound
- 2 Kentucky limestone lettuce or bibb lettuce, about 1/4 pound ⓘ
- 1/2 pound iceberg lettuce, core removed, about 1/4 pound
- 1 sweet red pepper, about 1/4 pound, cored ⓘ
- 6 tablespoons olive oil ⓘ
- 3 1/2 tablespoons red-wine vinegar ⓘ
- Salt to taste if desired ⓘ
- Freshly ground pepper to taste ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
237
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).