Thursday, May 16

HOW TO: Chiffonade Greens and Herbs

Chiffonade? What exactly is chiffonade? It is a fancy term applied to a particular cutting technique for greens and herbs. This cut is typically used for garnishes and recipes calling for thinly sliced herbs. I am going to show you how to do this based on a French method I learned.

First start with gently washed fresh greens or herbs. I will be using basil for my photos.

Stack the leaves in a pile, 4-6 high with larger ones on the bottom.

Roll leaves nice and tight into a "burrito" or "cigar" shape.

Using a sharp knife slice to roll as thin as you can.

Your done. Move aside to continue with your greens/herbs until you have cut all you need.

Use and enjoy!