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Chiffonade is a French cooking technique used to finely cut herbs or leafy green vegetables (including basil, sage, mint, spinach, lettuce) into long, thin strips. Chiffonades can be used as garnishes in pasta, pizza, salads, and more.

To cut a chiffonade, start by neatly stacking the leaves flat. Next, roll the stack of leaves together tightly. Then, use your sharpest knife to cut strips along the roll. The strips should look like mini ribbons. Finally, gently separate the shreds using your fingertips. And voilà, you have a chiffonade!


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