CHIFFONADE OF ROMAINE & RADICCHIO

By akselden

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Ingredients

1 head romaine lettuce, cut chiftonade style (thin strlps, about 1/4 )
1 head radicchio, cut chiffonade style
2 tablespoons vinaigrette

Details

Preparation

Step 1

Cut the romaine and radicchio chiffonade style. Place the greens in the center of each serving plate. Then arrange the cooked swordfish on top of the greens. Pour some of the capers sauce on top of the fish. You may also substitute chicken for the swordfish and it makes a wonderful dish, served with tiny boiled parsley potatoes.