Slicing a Chiffonade of Greens or Herbs

Chiffonade is an elaborate name for a simple food-preparation technique. The term refers to leafy greens and herbs cut into thin ribbons.

To prepare a chiffonade of spinach, wash the leaves well, trimming away the stems and any discolored areas. Dry, then stack five or six leaves (Step 1), placing the larger leaves on the bottom.

Beginning at one side, roll the leaves into a tight cylinder (Step 2). Hold the cylinder with one hand and slice it into fine strips (Step 3). When unrolled, the leaves are thin ribbons (Step 4).

Basil, sorrel, endive, lettuce and cabbage leaves are also excellent choices for preparing a chiffonade. The ribbons may serve as garnishes or beds for other foods. They may also be sauteed with butter, moistened with stock, milk or cream and used as a garnish for soup.

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