CHIFFONADE DRESSING
Once you top our Tomato Aspic with a tangy dressing -- ours includes chopped beets, hard-boiled eggs, and chives -- you'll no doubt find yourself wondering why you didn't try this summertime staple sooner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 7
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-SALAD CHIFFONADE
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stack the radicchio leaves and cut them into very fine shreds. There should be about 2 cups. Put the shreds in a large bowl. Repeat with the limestone or bibb lettuce, and the iceberg. There should be about 2 cups of limestone shreds and 2 cups of iceberg. Add both to the bowl.
- Cut the red pepper lengthwise into thin strips. There should be about 1 cup. Add this to the bowl.
- Add the oil, vinegar, salt and pepper, and blend well. Serve immediately.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 2 grams
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