For 1 chiffonade, you will need:
- 0
1 lettuce - Total weight: 100 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 32 min. | 32 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 11 Kcal or 46 Kj | 1 gr | 1 gr | < 1 gr |
| 1 % | <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 |
| 11 Kcal or 46 Kj | 1 gr | 1 gr | < 1 gr |
| 1 % | <1 % | <1 % | <1 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Lettuce: You can check-out other recipes which use it, like for example: Tahitian salad, Surf and turf club sandwich, Chicken and avocado bagels, Chicken club sandwich, Crispy cheese parcels, ... 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 7th 2009 at 12:53 (n° 1)
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