For instance, cut the iceberg and romaine into thin strips called chiffonade to achieve a delicate airy product. Stack several clean leaves together and roll into a cigar shape. Then, make fine slices across the leaves while holding the roll tightly. Tame the flavors of bold, bitter chicories like radicchio, escarole and Belgian endive to become more suitable for subtle summer palates through the cooking process. Grilling radicchio and endive imparts a mellow quality to these sturdy greens.
Braising calms the pungency of endive and escarole.
Now, greens don t have to be relegated only to salad construction. Weave them as inspirational notes throughout the entire meal in appetizers, salads, entrees and garnishes. A mound of angel hair shreds of iceberg or romaine lettuce is the perfect platform for an iced shrimp, crab or lobster cocktail. Consider serving the salad course after the entree as is customary in European-style dining. A simple bouquet of greens splashed with a bit of fruity or herbal vinegar and olive oil can be an excellent vehicle for palate cleansing before a dessert course.