Chiffonade is a technique for cutting herbs and green leafy vegetables into long, thin strips. You may have seen basil, spinach or mint cut in this way. It turns it into beautiful, thin ribbons to garnish a dish. Want to know how to do it? Here’s how to chiffonade in a few simple steps: and we’ve made a video for you, too!
Video: How to chiffonade
How to chiffonade
How to chiffonade? You can use the chiffonade technique to cut herbs and green leafy vegetables into thin strips. Here are the basic steps for how to chiffonade: When we first started cooking, we had no idea the right way to hold a knife, let alone the first idea of why to chiffonade! But as we’ve learned more, we’ve started to use this technique in many of our recipes — especially those with fresh, leafy herbs like basil, mint, and sage.
Recipes to practice chiffonade
Here are a few recipes where you can practice your chiffonade cutting technique!
Basil Egg SaladPumpkin Vegetarian Stuffed ShellsArugula Salad with Pea Shoots Sweet Potato GnocchiLentils and Pearl Couscous with MintSummer Quinoa Salad with CornBeet & Blue Cheese Salad
More knife skills
We have an entire series to help you learn knife skills, including videos! Here are a few of our favorite knife skills posts:
Basic Knife Skills for Home CooksHow to Cut an OnionHow to Cut KaleHow to Cut CabbageHow to Cut a Bell PepperHow to Cut Potato WedgesHow to Cut CauliflowerHow to Cut LeeksHow to Cut Potatoes into FriesHow to Cut Butternut SquashHow to Cut an Avocado
