Title: Three Lettuce Chiffonade
Categories: Salad
Yield: 1 Servings
| 1 | | Head radicchio about 1/4 lb |
| | | Core removed |
| 2 | | Head bibb lettuce 1/4 lb ea |
| 1/2 | | Head iceburg lettuce about |
| | | 1/4 lb core removed |
| 1 | | Green bell pepper 1/4 lb |
| | | Cored |
| 1/4 | c | Olive oil |
| 3 1/2 | tb | Red-wine vinegar |
| | | Salt and fresh ground |
| | | Pepper |
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.