Chiffonade Salad Recipe
Cut celery into one-inch pieces, and pieces into straws, until one cup is obtained. Remove the pulp from grapefruit, making one cup. Remove the skin, and slice four medium-sized tomatoes. Break chicory leaves into pieces for serving. Marinate all separately with French dressing. Arrange in separate mounds on a serving dish. Garnish each with chopped chives, green peppers cut in strips, and parsley.