How to Chiffonade
No, it's not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.
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You Will Need
- A chef's knife
- A cutting board
- A leafy vegetable or herb
Steps
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Step 1
Wash vegetable
Wash the vegetable or herb, cutting off any stems that are still attached.
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Step 2
Stack leaves
Stack a handful of leaves on top of each other.
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If you're using basil, stack up about 8 leaves at a time; for leafy greens, stack about 3 leaves.
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Step 3
Hold stack
Roll the stack up tightly and hold it horizontally on the board in front of you with one hand.
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Step 4
Grasp knife
Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.
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Step 5
Hold roll
Hold the roll with your non-knife-wielding hand close to the area you will cut.
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Curl your fingers so that the tips are firmly planted on the roll and the knuckles point outward—in the food world, this is called the 'claw grip.'
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Step 6
Slice on angle
Starting at one end, make thin slices with your knife at a 60-degree angle to the roll. Make the slices about 1/16 to 1/8 of an inch apart—creating very slender ribbons.
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When cutting, be sure to keep your fingers tucked in from the blade and allow your knuckles to guide the blade across the roll.
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Step 7
Add more greens
If you need more greens, stack, roll, and cut another handful of leaves until you have enough for your garnish.
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The word chiffonade comes from the French for 'made of rags.'
