How to chiffonade

Chiffonade is a french term referring to a chopping technique that results in cutting long thin confetti-like 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 crepes or thin omelets to produce strips.

How to ChiffonadeFrom: GalleyChef.org
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Chiffonade is a french term referring to a chopping technique that results in cutting long thin strips.
Instructions
  1. Stack leaves.
  2. Roll leaves tightly.
  3. Slice leaves thinly perpendicular to the roll.
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