Summer Chiffonade Salad

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Prep Time

15 minutes

Cook Time

15 minutes


8 Servings


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.


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.