This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.
35 min.
Easy
3 €
1 chiffonade
1 IngredientLast modified on: February 21th 2011
For 1 chiffonade, you will need:
- 1
1 lettuce - Total weight: 300 grams
Times for this recipe
Preparation: 35 min.
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.
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.
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.
Pile up leaves...
Stage 3 - ⌛ 2 min.
...and roll up to make a kind of cylinder.
Stage 4 - ⌛ 3 min.
Cut the roll into thin slices, at the beginning it's a bit rough...
Stage 5 - ⌛ 10 min.
...then you'll get tidy slices, which give nice ribbons, and a pretty chiffonnade.
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 recipe | 3 RDI=1 % | 3 RDI=0 % | 0 | 30 RDI=2 % | 140 RDI: 2 % |
| Per 100 g | 1 RDI=0 % | 1 RDI=0 % | 0 | 10 RDI=1 % | 50 RDI: 1 % |
How much will it cost?
- For 1 chiffonade : 3 €
Change currency:
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)
Lettuce
Like these other recipes: Julia salad, Springtime mixed salad, "Jules Bonnot" salad, Very green mixed salad, Green avocado salad, ... See them all 27
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011342 K 14 40 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017433 K3.5 15 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits. September 17th 2013686 K5 20 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011197 K4.4 1 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe