Salad Chiffonade

Ingredients

• 2 medium Green bell peppers
• 1 head Lettuce (light and dark leaves)
• 3 medium Tomatoes
• 1 large Grapefruit
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Cayenne pepper or paprika (Quantity estimated (not specified in original recipe))
• 2 tablespoons White wine vinegar or lemon juice (Quantity estimated (not specified in original recipe))
• 6 tablespoons Olive oil
• 1/2 teaspoon Prepared mustard (optional)
• 1/2 teaspoon Onion juice or a small piece of onion or clove of garlic (optional)

Instructions

1. 1Seed the green peppers and boil for 2-3 minutes. Cut the peppers into shreds. Shred the light and dark leaves of the lettuce separately. Cut the tomatoes into shreds. Remove the peel and skin from the grapefruit.
2. 2In a bowl, mix salt, pepper, and cayenne pepper or paprika. Add the oil and mix again. Then, add the vinegar or lemon juice, a few drops at a time, and beat until an emulsion is formed. If desired, add mustard and/or onion juice or rub the salad bowl with a slice of onion or clove of garlic.
3. 3Pour the French dressing over the vegetables and toss gently. Arrange each article separately on a serving dish, creating a circle of light and then dark green lettuce around the edge.