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