Chiffonade is a fun and fancy cutting technique that you can use for any flat leaves. You can pretty much chiffonade everything from kale to mint—making lovely, thin strips for garnishing, mixing into sauces, salads and much more. Try this technique for Easy Spinach and Cashew Ravioli, Creamy Millet and Kale Salad or Mixed Veggie Lasagna.
First, wash your leaves well, then stack them.
Roll up your stack. Some folks prefer to roll parallel with the stem, some roll perpendicular. Both work.
Now using a sharp knife, start slicing perpendicular to the longest side of your roll. You can slice super thin strips, or larger ones, just be sure to keep your fingers tucked behind the blade.
Voilà. Chiffonade!
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2 Comments to “How To’sday: Chiffonade”
I love your how to’s. I make all my own food however it always surprises me that I often don’t know the most basic of things! (like how to chiffonade…)
[...] Key to using raw kale is the massage and the chiffonade. Use olive oil and coarse salt and massage the kale all over, then let it sit for at least 10 [...]
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