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How to Chiffonade 02:56

Bryon Freeze

"A chiffonade is a really fine slice of herb. It's a great alternative to chopping."

How to Chiffonade 02:56

Bryon Freeze

"A chiffonade is a really fine slice of herb. It's a great alternative to chopping."

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. On a cutting board, stack about 5 basil leaves neatly on top of each other. Gently roll the leaves laterally so it forms a tube. 00:30

  2. 2. With a very sharp knife, slide the blade cleanly through the rolled leaves. Continue to pull the knife blade through in close proximity to produce thin, ribbon-like strips. 01:16

  3. 3. Use the basil chiffonade on a caprese salad, as a finisher to pasta and red sauce, or as a garnish as desired. 02:14

What You'll Need

Equipment

- Knife
- Cutting board

Ingredients

- Any leafy herb





Chef Notes

Chiffonade (pronounced "Shih-fo-NOD") is a technique of slicing leafy herbs and greens into very thin, ribbon-like strips. Common greens to chiffonade include basil, sage, mint, spinach, and kale. A benefit of chiffonade is that the knife slices cleanly through the delicate leaves versus chopping where the up-and-down knife motion leads to bruising.

Chiffonade basil, mint, and other herbs to minimize bruising, maintain color and flavor, and evenly distribute thin ribbons of flavor throughout a dish. Chiffonade green leafy vegetables such as spinach and kale to break down fibrous leaves to use in a salad, dip, or side dish.

A sharp knife is essential when chiffonading to produce clean slices through delicate leaves.  A dull blade will lead to jagged edges and bruising.

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Taught by

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Chef Bryon Freeze

Los Angeles

Bryon Freeze burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network. Aft... read more