Chiffonade (pronounced shi-fə-nād or “SHIFF-uh-nod”) is a French culinary technique in which fresh leaves of herbs or vegetables are sliced into thin strips. In fact, “chiffon” is French for “little rag”, which is what the strips end up looking like.
The technique is a pretty, delicate way to handle fresh herbs like basil (pictured below) and to garnish your finished dishes or salads. Learn how to do it!
1. Evenly stack several leaves flat and lengthwise. This enables you to slice a handful of leaves in one task.
2. Tightly roll the leaves into a bundle. The resulting bundle will look like a small burrito or wrap. This will ensure you’re able to slice neat strips.
3. Use a sharp knife to cut into thin slices. Sharp knives give you more control than dull ones, and you’ll get straighter edges. Be sure to slice across the bundle so you get lots of small strips about 1/8-inch thick.
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