Chiffonade Of Romaine And Bibb Lettuces Recipes

BIBB LETTUCE SALAD

Steps:

• Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
• Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
• For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

BIBB LETTUCE WITH SHAKEN VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.
• Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.

THREE-LETTUCE CHIFFONADE

Steps:

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

THREE-SALAD CHIFFONADE

Steps:

• 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.

CHIFFONADE OF ROMAINE AND BIBB LETTUCES

Steps:

• Whisk together lemon juice, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
• Toss lettuces with just enough dressing to coat.