Chiffonade

Chiffonade (French chiffonnade — “rags, little ribbons”) is a refined technique of cutting leafy vegetables and aromatic herbs into thin long ribbons. Basil, mint, sage, spinach, sorrel, savoy cabbage, and lettuce are most often prepared this way.

The method is simple but demands care: several leaves are stacked one on another, rolled tightly into a tube like a cigar, and then shredded crosswise with a sharp knife into very fine ribbons. The thinner the cut, the more elegant the result. For tender herbs it is important to cut with a very sharp knife and not to “saw”, otherwise the leaves darken at the cut and lose their fresh aroma. Chiffonade is used as a delicate garnish and decoration, as an aromatic accent in salads, soups, and pastas, and for fillings. Thin green ribbons add to a dish not only flavour but also a refined appearance, so this cut is especially loved in fine cuisine.