Six Green Chiff Salad
Recipe by Pamela Dunn
This dry slaw-like salad is a simple combination of peppery and fragrant greens. Use this as a lettuce substitute on a sandwich, as a stand alone salad or a base for a simple meet dish or deli style salad. Though powerfully flavorful, the dominant impression is peppery, but otherwise neutral. It will not compete with accompaniments, only enhance the flavors
Ingredients
- 1 Cup Brussell Sprouts – Halved and finely sliced
- 1 Cup Flat Leaf Parsley – Coarsely chopped
- 1 Cup Savoy Cabbage - Chiffenade
- 1 Cup Broccolinni - Coarsely chopped – leaves and blossoms only
- 1 Cup Baby Kale - Chiffenade
- 1 Cup Baby Collards - Chiffenade
- 1/4-1/3 Cup Olive Oil
- 4 Tbsp Fresh squeezed Lemon Juice
- 1-2 Tsp Fresh & Finely Ground Pepper
Preparation
- The techniques to focus on here is the Chiffenade, or fine shredding of the leafy ingredients. There are several ways to achieve this, mandolin, food processor, free hand.
- Using a knife and slicing these greens thinly with a single knife pass will go a long way toward producing a crisp and fresh tasting salad. A food processor or mandolin usually requires too much handling of the greens and too much trauma on the leaves.
- The way I learned the Chiffenade was to have the greens dry, stemmed and piled together, then rolled into a cigar like tube.
- The tube is stabilized in one hand while the knife is place on top of the tube and pushed down and forward, each time taking a minimal amount off the end. Once the cutting is completed, finger fluff the coil into a large bowl to await the next ingredients. There are some good videos on the web if you are looking for a tutorial.
- Prep and combine all leafy ingredients tossing gently and thoroughly.
- Drizzle olive oil and lemon over greens, grind some pepper toss then some more.
- Let sit tossing occasionally until ready to serve.
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