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How to Cut a Chiffonade

Know Your Techniques: Chiffonade

A chiffonade is an elegant cut of leafy vegetables into long, thin strips. The technique is incredibly simple, and the result is a really beautiful cut or garnish.

Stack three to four leaves of whatever vegetable you're using (I used basil here).

Roll the leaves up tightly, and hold them together at one end.

To see more steps (and photos for each), keep reading.

Using a sharp knife, cut slices from the roll.

You'll end up with a lovely pile of green ribbons, ready to be added to all kinds of dishes.

What dishes do you top with a chiffonade?

Join The Conversation
Camilla-Salem Camilla-Salem 5 years
Gabriela - I LOVE that idea. Sounds amazing and lovely.
Gabriela-Une-Vie-Saine Gabriela-Une-Vie-Saine 5 years
One of the best things to chiffonade is raw kale. It's tough to eat in full leaves, but if you cut it very thinly and massage it with some flavored sea salt and olive oil, it's incredible!
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