Three-Salad Chiffonade

1. 1

   Stack the radicchio leaves and cut them into very fine shreds.

2. 2

   There should be about 2 cups.

3. 3

   Put the shreds in a large bowl.

4. 4

   Repeat with the limestone or bibb lettuce, and the iceberg.

5. 5

   There should be about 2 cups of limestone shreds and 2 cups of iceberg.

6. 6

   Add both to the bowl.

7. 7

   Cut the red pepper lengthwise into thin strips.

8. 8

   There should be about 1 cup.

9. 9

   Add this to the bowl.

10. 10

    Add the oil, vinegar, salt and pepper, and blend well.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.