How to… Chiffonade

So this only sounds fancy schmancy. (is that really a word?) But it’s really just little strips or ribbons. And I know alot of you probably know what it is, but just in case, here’s a little demo…
I used fresh basil leaves, my favorite thing to chiffonade.
Stack leaves in a stack:
Roll up snugly..
Using a sharp knife, cut into thin strips…
And there you have it.. chiffonade!
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  1. […] can easily be made ahead of time. CHICKPEA SALAD Recipe by My Stained Apron 1/2 cup basil leaves, chiffonade 1 cup grape or cherry tomatoes, cut in half 1 English cucumber, diced 1/2 red onion, sliced thin 1 […]

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