Chiffonade Know-How

With a small, sharp knife, slice the
roll into thin strips.

In French, "chiffonade" means "made of rags." In culinary terms, it refers to thin strips of fresh herb or lettuce. Cutting an herb or lettuce into a chiffonade is not only attractive but also helps release flavor. The technique also makes quick work of chopping.

1. To make a chiffonade, stack the herb or lettuce leaves. Starting at a long edge of the stack, roll the leaves up.

2. With a small, sharp knife, slice the roll into thin strips, about 1/8 inch or thinner.

3. When you're done, you'll have a small pile of herb or lettuce ribbons.