Three-Lettuce Chiffonade
- Total Time
- 20 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
158 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 481 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
Private Notes