DURING the last year or so, chiffonnades – greens and vegetables cut into thin slivers – have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L’Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.
Ingredients
- ½ cup creme fraiche or sour cream
- 1 tablespoon lemon juice
- ¼ teaspoon hot paprika
- 1 head Boston lettuce, rinsed and dried
- 4 thin slices smoked salmon, cut into wide strips
- Nutritional Information
Nutritional analysis per serving (4 servings)
95 calories; 7 grams fat; 3 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 21 milligrams cholesterol; 206 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
Prepare dressing:
- In small bowl, combine creme fraiche or sour cream, lemon juice and paprika.
- Stack several lettuce leaves and, using long chef’s knife, cut into fine strips, as if slicing cabbage for cole slaw. Place in large salad bowl and toss with dressing.
- Distribute lettuce among 4 salad plates and cover each with several strips of salmon. Serve immediately.
15 minutes
Dining and Cooking