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Name: Lettuce "chiffonade"
Prep time: 32 min
Total time: 32 min
Yield: 1 chiffonade
Cuisine: french
Ingredients: 1 lettuce

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Lettuce "chiffonade"

Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.

131,599 1 5.0/5

Last modified on: February 21^th 2011

For 1 chiffonade, you will need:

1 : 1 lettuce
Total weight: 100 grams

Change for: 1 chiffonade 2 chiffonades 3 chiffonades

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Start to finish
32 min.	32 min.

Preservation: 1 or 2 days in the fridge, folded in a plastic film

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

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.	15 min.
2	Pile up leaves...	2 min.
3	...and roll up to make a kind of cylinder.	2 min.
4	Cut the roll into thin slices, at the beginning it's a bit rough...	3 min.
5	...then you'll get tidy slices, which give nice ribbons, and a pretty chiffonnade.	10 min.
6	Your chiffonnade is ready.

Remarks

You'll get better results with large-leaved lettuces.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
11	1 gr	1 gr	0 gr
1 %	<1 %	<1 %	<1 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
11	1 gr	1 gr	0 gr
1 %	<1 %	<1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 chiffonade : 1.00 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

More recipes?

This recipe use (among others)

Lettuce: You can check-out other recipes which use it, like for example: Caesar salad, Fried rillettes, Crab and smoked salmon club sandwiches , Surf and turf club sandwich, Chicken and Avocado Salad, ... [All]

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Your 1 comments or questions on this recipe

Such a simple technique. I'll give it a try. Thanks JH:)
Posted by louise september 7^th 2009 at 12:53 (n° 1)

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