How to Chiffonade
Chiffonade, a culinary technique of French origin, involves finely cutting herbs or leafy green vegetables like basil, sage, mint, spinach, and lettuce into long, slender strips. These delicate chiffonades are perfect for adding as garnishes to dishes. I typically apply this technique when cutting basil because it can bruise very easily.
To achieve a chiffonade cut:
Begin by arranging the leaves neatly in a stack, ensuring they lie flat.
Proceed to tightly roll the stack of leaves together.
With your sharpest knife, carefully slice thin strips along the rolled leaves, creating delightful mini ribbons. Finally, use your fingertips to gently separate the shreds, and there you have it – a beautiful chiffonade ready to enhance your culinary creations!
