Create delicate ribbons of leafy vegetables or herbs with this easy-to-master knife skill. A chiffonade of basil makes an elegant garnish on a plate of pasta, and a chiffonade of mint adds a pop of color and fresh aroma to fruit salad. Stack leaves into a short pile on a cutting board and roll the pile into a cylinder, then slice thinly crosswise. You’ll have a miniature mountain of fine ribbons to grace the top of a pasta dish, add elegance to a salad, or stir into a soup or sauce. Pro tip: The sharper your knife the better. Delicate leaves can bruise under a dull blade resulting in a floppy, discolored chiffonade.
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Cooking is an Art and a Science celebrates the essential elements of cooking. Browse our online library of videos to learn culinary terms and simple techniques. Then, look for Cooking is an Art and a Science menu items in your Bon Appétit café. It’s a delicious way to discover the craft behind your cuisine.