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Chiffonade () 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. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to produce strips.
This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander,
ChiffonadeArticle describing chiffonade of omelet to add to soup
Cutting techniques (cooking) Culinary terminology {{cooking-stub
Chiffonade () 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. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to produce strips.
This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley
Parsley, or garden parsley ('' Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...
, thyme, or rosemary. It requires a consistent, flat surface area for the knife to accomplish the ribbons.
"Chiffonade" means little ribbons in French, referring to the little ribbons formed from finely cutting the leaves in this technique.
See also
* Brunoise * JulienningReferences
External links
Chiffonade
Cutting techniques (cooking) Culinary terminology {{cooking-stub