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Old 03-24-2009, 12:34 PM   #11
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Lettuce in a restaurant like that is generally shredded in a machine. You can do it with a food processor.

Or with a knife as weveryone else has said.

Less is not more. More is more and more is fabulous.
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Old 03-28-2009, 04:51 PM   #12
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Originally Posted by aaartnaz View Post

i wanted to know how this cut of lettuce is done? i mean the lettuce is thin sort of like noodles. i'd think a knife wouldn't be precise enough to cut lettuce that small. thanks.

Hi Aaartnaz,

It is known as a "chiffonade".

Wash the lettuce and remove any ribs. Allow to dry or use a salad spinner.

Cut the leaves into 5-7 cms/2-3 inches strips in width and cut finely with a knife. A good sharp knife will make an excellent chiffonade for use in Seafood Cocktail a la Gordon Ramsey or Marco Pierre White!!!!!


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Old 03-29-2009, 09:30 AM   #13
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Location: Upstate New York
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If you are not going to use your shredded lettuce right away it will turn brown due to a reaction with the metal knife or metal food processor blade. There are two ways I know of to get around the browning issue. The first way is to treat it with an antioxidant. This can be either crushed Vitamin C tablets (ascorbic acid) or a commercially prepared product such as "Fruit Fresh." Both are dissolved in water, then you soak the shredded lettuce a few minutes and drain.

The other way to avoid lettuce browning is to shred it with a lettuce knife. These are made of plastic so there is no chemical reaction with the lettuce. You can buy a lettuce knife on Ebay. They are also available at Target.

One last thing. You can revive browned lettuce almost to a fresh state simply by soaking it in plain water. It won't completely remove all the brown but it does a respectable job.

Good luck.

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Old 03-29-2009, 10:15 AM   #14
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If you have a mandolin you can use that too on the thinnest setting. I have a small commercial meat slicer that I use if I am wanting quantity for an event, but I usually do as the others mentioned and take a long sharp knife (chef's knife and slice thinly as Michael described.

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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