Chiffonade
Slicing technique for leafy green vegetables
From Wikipedia, the free encyclopedia
Chiffonade (French: [ʃi.fɔ.nad]) is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips.[1]
Method
The method of the chiffonade technique is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.[2]
The technique can also be applied to thin crepes or omelets to produce strips.[citation needed]
This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley, thyme, or rosemary. It requires a consistent, flat surface area for the knife to accomplish the ribbons.[citation needed]
"Chiffonade" means little rags in the original French, which has come in English to refer to the little ribbons formed from finely cutting the leaves in this technique.[citation needed]
