Lettuce "chiffonade"


Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.
236 K 4.5/5 (19 reviews)
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Last modified on: February 21th 2011
For 1 chiffonade, you will need:
  • 1 lettuce 1 lettuce
  • Total weight: 300 grams

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Lettuce "chiffonade" : Stage 1
Wash and drain 1 lettuce.

Separate leaves that you will prepare as "chiffonnade", and remove the central stalk.

You should only keep the tender part of the leaves.

Stage 2 - 2 min.
Lettuce "chiffonade" : Stage 2
Pile up leaves...

Stage 3 - 2 min.
Lettuce "chiffonade" : Stage 3
...and roll up to make a kind of cylinder.

Stage 4 - 3 min.
Lettuce "chiffonade" : Stage 4
Cut the roll into thin slices, at the beginning it's a bit rough...

Stage 5 - 10 min.
Lettuce "chiffonade" : Stage 5
...then you'll get tidy slices, which give nice ribbons, and a pretty chiffonnade.

Stage 6
Lettuce "chiffonade" : Stage 6
Your chiffonnade is ready.
Remarks
You'll get better results with large-leaved lettuces.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe3 RDI=1 %3 RDI=0 %030 RDI=2 %140 RDI: 2 %
Per 100 g1 RDI=0 %1 RDI=0 %010 RDI=1 %50 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 1 chiffonade : 3 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 1 comment already posted on this recipe
  • Such a simple technique. I'll give it a try. Thanks JH:)
    Posted by louise september 7th 2009 at 12:53 n° 1

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