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How to Chiffonade

By Denise Pare-Watson

UrbnSpice Tips and Techniques Series

Chiffonade is a knife skill that is easy to learn.  This post will show you How to Chiffonade using leafy tender greens, such as mint, basil, lettuce leaves, kale and similar greens.

Chiffonade is a simple technique of stacking leaves; rolling the leaves into a tight (often referred to as cigar shaped) cylinder, and then cutting very fine ‘slices’ of the rolled up leaves.  With a sharp knife, you can quickly create fine shreds of leafy greens such as kale to add to soups, or basil or mint to add as a garnish to salads or drinks, or piles of shredded iceberg lettuce packed into a loaded sandwich.

A selection of chiffonade items | urbnspice.com

How to Chiffonade

Stack leaves to prepare chiffonade cut | urbnspice.com

Stack leaves to prepare chiffonade cut | urbnspice.com

How to Chiffonade: Rolling Mint leaves into a tight cigar shaped parcel | urbnspice.com

Roll a stack of fresh mint leaves into a tight cigar shaped parcel.

How to Chiffonade: Chiffonade of Iceberg Lettuce | urbnspice.com

Chiffonade of Iceberg Lettuce: Tuck in your fingers that are holding the lettuce under (into a claw) to protect them. Grasp the lettuce. Slice the tightly rolled lettuce leaves into fine shreds or slices.

How to Chiffonade: Chiffonade of Mint | urbnspice.com

Chiffonade of Mint: Tuck in your fingers that are holding the mint under (into a claw) to protect your fingers. Grasp the tightly rolled mint leaves. Slice the leaves into fine shreds or slices.

How to Chiffonade: Chiffonade of Kale leaves | urbnspice.com

Chiffonade of Kale: Tuck in your fingers that are holding the kale under (into a claw) to protect them. Grasp the tightly rolled kale leaves. Slice the leaves into fine shreds or slices.

How to Chiffonade: A selection of chiffonade items | urbnspice.com

It does not take long to produce a whole pile of any leafy green or herb into chiffonade cut.

Remember, practice makes perfect.  Have fun with a new culinary term: ‘chiffonade’.  Use this new knife skill to create your own pile of chiffonade of kale, mint, lettuce, basil, etc.

Recipes for Practicing Chiffonade:

Cauliflower Tabbouleh

Mango, Avocado, and Cucumber Salad with Lime Dressing

Grilled Chicken Breast with Roasted Strawberry Salsa

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Chiffonade

__________

If you enjoyed this technique on How to Chiffonade, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

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Filed Under: My Recipes, Urb'n'Spice Tips and Techniques Series Tagged With: Chiffonade, Knife Skills, Urbnspice Tips and Techniques

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Comments

  1. Terri says

    at

    What a great post- very helpful! I never cut this way and I really should because it totally makes sense!

    • Denise Pare-Watson says

      at

      Thanks, Terri! Learning how to cut chiffonade is easier than you think. When I think of your Quick and Easy Pork and Beef Stove Top Chili: a little chiffonade of iceberg lettuce would be perfect on top of that flavourful bowlful. 🙂 Many thanks for stopping by Urb’n’Spice.

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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