Illustrated by Kaitlin Kostus
We are entering the season of the chiffonade! Now that all things fresh and herbalicious are growing again, you might have noticed a sprinkling of thin green ribbons garnishing more of your meals.
And, if you’re like me, you might have also immediately wished you had the cutting skills required for such a fine dining garnish, because obviously something so fancy pants with a French name must be hard to do. Right? WRONG.
Mastering the chiffonade is something anyone can do, no matter how intimate you are with your knife block, and today we are going to learn how!
Most chiffonades are made from leafy herbs or greens, such as basil, mint, kale, or swiss chard. The first step in chiffonade-ing is to stack about ten leaves into a neat pile. I try to keep similarly sized leaves together so that they are easier to line up.
Grab your sharpest knife, and slice across the roll horizontally, until the whole roll is now cut into fine strips. The closer the slices are together, the finer your chiffonade will be. I tend to cut more delicate strips for herbs and more coarse strips for hearty leafy greens.
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