The Story Behind ItSummer 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.