“Chiffonade” is the fancy name for those perfect ribbons of green herbs you see garnishing pastas, soups and other savory dishes. The technique lends itself well to large-leafed herbs like basil, sage and mint, which can be easily slivered or chopped.
|Select the herb. |
Choose bunches of herbs with bright green, fragrant leaves, and avoid any that are wilted or discolored.
|Pull the leaves from the stems. |
Rinse the herbs and pat them dry. Use your fingers to pull off the large leaves one at a time from the stems. Discard the stems and any discolored leaves.
|Stack and roll the leaves. |
Stack 5 or 6 herb leaves on top of one another, then roll the stack lengthwise into a tight cylinder.
|Cut the leaves into ribbons. |
Using a chef’s knife, cut the leaves crosswise into narrow slivers (a chiffonade). To chop the herbs, gather the slivers into a pile and rock the blade over them to cut into small pieces.