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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.

206K 1 18 4.5

Last modified on: February 21^th 2011

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For 1 chiffonade, you will need:

1 1 lettuce
Total weight: 300 grams

Change these quantities to make: 1 chiffonade 2 chiffonades 3 chiffonades

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
32 min.	32 min.

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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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
33 Kcal or 138 Kj	3 gr	4 gr	1 gr
2 %	1 %	<1 %	<1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
11 Kcal or 46 Kj	1 gr	1 gr	< 1 gr
1 %	<1 %	<1 %	<1 %

Per chiffonade
Energetic value	Proteins	Carbohydrates	Fats
33 Kcal or 138 Kj	3 gr	4 gr	1 gr
2 %	1 %	<1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 chiffonade : 3.00 €

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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)

Lettuce: You can check-out other recipes which use it, like for example: Chicano burger, Valay salad, Salad lyonnaise, Springtime mixed salad, How to prepare a lettuce, ... 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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