Chiffonade

Culinary definition of chiffonade:  A thinly sliced garnish for soups or salads, most often lettuce or herbs. 

C@H FOOD FOR THOUGHT
The best way to 'chiffonade' green, leafy foods into gorgeous green ribbons is to tightly roll (without bruising) small bundles of leaves into a longer than wide shape, then slice very thinly with a very sharp knife (again, to avoid bruising) to produce delicate ribbons of deliciousness.  Chiffonade of basil is beautiful in bocconcini, tomato and avocado salad, or to garnish hot or chilled tomato soup.  The multiple exposed cut surfaces of many tiny ribbons, makes for big time flavour.  We take full advantage of our CH kitchen garden by adding chiffonade of mixed herbs - mints, lemon balm, (any medium to large leaf)  to baby lettuce salad.

view other Kitchionary