“Chiffonade” means little ribbons in French.
There are all kinds of greens that you can use with this technique: Basil, Mint, Lettuce, Cabbage, Kale, Spinach, and more!
I Love this method of slicing, because it adds a flair to my skills, and I feel like a French chef!
Salads, soups, sandwiches, appetizers, and a wholly array of other foods used with this technique, can bring a whole new look and delicate presentations to your meals.
To Chiffonade, start by placing 8-10 large leaves of basil in a stack.
Then roll that stack into a log.
With one hand holding the log of basil, begin slicing to make little ribbons.
Be sure to use a sharp knife. A larger knife works well.
It also creates a shredding effect, which is great for lettuce on taco night! and is super simple.
I used the chiffonade technique on basil, and placed some in my egg scramble.
So if you are looking for a technique to jazz up your meals, and brush up your knife skills, give this a try!
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