Chiffonade

Cutting technique in which the leaves of fresh herbs or green leafy vegetables are cut into thin, thin strips. To make a chiffonade, the leaves are first washed and dried, then stacked one on top of the other and rolled into a cigar shape. The strips are then cut thinly and evenly with a sharp knife, resulting in an appearance similar to a kind of “strands” of herbs or vegetables, which can be used to decorate or add texture and flavor to a variety of dishes. Chiffonade is a simple but effective technique that adds a touch of elegance and flavor to any culinary preparation.