Chiffonade is a technique in which leafy greens such as basil, lettuce, or spinach are stacked, rolled tightly, and cut into thin strips. The term derives from the French word for “rag,” and the technique is used to garnish soups, salads, and sauces. To prevent the leaves from darkening, they should be cut quickly and thinly with a sharp knife.
Where It’s Used
“Slice the basil leaves into a chiffonade and sprinkle them over the tomato sauce.”
Cooking Tip
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