Three Salad Chiffonade Food

ITALIAN TRIO SALAD

Steps:

• Combine the radicchio, endive, Treviso, arugula, olive oil, lemon juice and salt in a large bowl. Use your hands to toss the greens gently and coat them evenly with the dressing.

CHIFFONADE DRESSING

Steps:

• Fill a medium saucepan 3/4 full of water; add beets and salt, and bring to a boil. Simmer beets until tender, about 30 minutes. Drain; set aside until cool enough to handle, about 12 minutes. Using a paper towel, rub off beet skins. Cut beets into 1/4-inch pieces, and set aside.
• Peel eggs, and separate yolks from whites. Cut whites into 1/4-inch pieces; set aside. Press yolks through a fine sieve into a small bowl; set aside.
• In a small bowl, whisk together vinegar and oil. Season with salt and pepper.
• To serve, drizzle vinaigrette over each aspic serving. Spoon reserved beets, egg whites, and egg yolks over top, and sprinkle with chives.

THREE BEAN SALAD

Steps:

• Cut the fresh green beans into 1-inch pieces, then steam and let them cool. Dice the red onion. Whisk the vinegar, oil and salt and pepper together in a bowl with a tight fitting lid, then add the green beans, garbanzo beans, red kidney beans, and onion and seal with the lid. Shake gently to coat the beans and then refrigerate overnight. Serve chilled as a salad or side dish.

THREE-LETTUCE CHIFFONADE

Steps:

• Rinse, drain and pat dry the radicchio, bibb and iceberg lettuce.
• Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with the bibb and iceberg lettuce. There should be about 2 cups of each. Add to the bowl.
• Add the onion rings, oil, vinegar, salt and pepper and blend well. Serve immediately

CAESAR SALAD CHIFFONADE WITH SHRIMP OR CRAB

Steps:

• Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
• Place a ring on the plate, such as a clean tuna can with both ends removed.
• Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
• Add more Romaine, filling the ring to the top, packing it down again lightly.
• Carefully remove the ring, top with Parmesan and croutons and serve.