Chiffonade

In French this means "made of rags," so slicing a food into very thin strips is known as a chiffonade. Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube (if desired) and cutting across the roll into ribbons.

  • Stack the leaves flat. Stack the leaves flat.
  • Place the stacked leaves on the cutting board, Place the stacked leaves on the cutting board,
  • and slice crosswise to yield thin strips. and slice crosswise to yield thin strips.
  • This is called a "chiffonade." This is called a "chiffonade."

     

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