September 6th, 2011 by Erin Gennow

Tuesday Tip

When cutting fresh herbs or other leafy greens for a garnish, a chiffonade is a nice technique to use.  I mostly end up using it when cutting basil leaves for garnish.  Make sure you use a sharp knife.  Take about 8 basil leaves or so, and stack them up on top of one another.  Roll them into a log.  Turn the log so it is parallel to your body.  Cut crosswise down the log, making very close cuts.  When you’ve cut across the log and spread out the herbs, you will have many fine shreds of herbs.  Sprinkle them on your salad, pasta, bruschetta, or whatever you are serving.

A year ago on The Daily Morsel


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