Summer Chiffonade Salad

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Prep Time

15 minutes

Cook Time

15 minutes

Servings

8 Servings

Ingredients

1/2 cup lump crabmeat

2 large fennel bulbs

6 ounces sugar snap peas

4 large radishes

1 large fresh jalepeno pepper, seeded and deveined

2 fillets preserved lemon rind

1 tablespoon fresh lemon juice

1/4 cup olive oil

kosher salt and pepper to taste

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The Story Behind It

Summer Chiffonade Salad for Pontchartrain Chiffonade Salad by Chef Amy Sins of Langlois in New Orleans.

Instructions

1Clean, trim and julienne the vegetables and preserved lemon.

2In a large mixing bowl, toss the chiffonade vegetables with the lemon juice and olive oil. Season to taste.

3Keep prepared salad and crabmeat chilled until you plate the Pontchartrain Chiffonade Salad.