In cooking, the term "chiffonade" refers to a knife technique used to slice leafy vegetables, such as spinach, basil, or lettuce, into long, thin strips.
To create a chiffonade, the leaves are stacked together, rolled tightly, and then sliced thinly with a sharp knife. The resulting strips are typically used as a garnish, or can be added to dishes such as salads, soups, or pasta.
The chiffonade technique is often used to create a visually appealing presentation, as the thin, delicate strips of greens can add texture and color to a dish. Additionally, the technique can help to evenly distribute the flavor of the greens throughout the dish.
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