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.
How to Chiffonade
Stack leaves to prepare chiffonade cut | urbnspice.com
Roll a stack of fresh mint leaves into a tight cigar shaped parcel.
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.
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.
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.
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:
Mango, Avocado, and Cucumber Salad with Lime Dressing
Grilled Chicken Breast with Roasted Strawberry Salsa
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
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If you enjoyed this technique on How to Chiffonade, please leave me a comment below with your feedback.
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Denise Paré-Watson
The Urbnspice Chef
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What a great post- very helpful! I never cut this way and I really should because it totally makes sense!
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.