A chiffonade is a useful trick to dress up greens, and a quick way to cut greens into pieces of equal sizes.  Simply layer 3-5 leaves in a pile, and roll tightly longwise.  Slice crosswise to get thin strips. Your strips can be 1/8″ wide or 2″ wide, depending on the leaf size and its destination.


Photo by Amber Karnes

When to use it:

  • For a chopped salad
  • For large leaves, like collards, bound for a stir-fry
  • For herbs that will be garnishing or topping a dish, like soup or risotto

A chiffonade is a surprisingly beautiful, springy presentation. Try it with head lettuce the next time you made salad.

Extra hint: You can slice the tube lengthwise before slicing crosswise for smaller pieces.

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