Chiffonade is a French culinary term used to describe a specific cutting technique for thin-leaved green vegetables and large-leaved herbs.
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 The Chef's Academy | 2012-12-04 14:24:09 |  8,520 Views |
The Chef's Academy: Knife Skills – Chiffonade
The end result or “chiffonade” consists of very finely chopped strips of vegetables lettuce or herbs such as spinach sorrel chicory radicchio or basil.
Typically the individual leaves are neatly stacked on top of each other and then rolled tightly. The chiffonade is then achieved by cutting the tightly rolled vegetables or herbs crosswise creating long thin shreds or strips.
Chiffonade can be cut from thin ribbons to very fine shreds depending on the use. Chiffonade can be fried in butter and moistened with broth or milk to form an aromatic bed on which to poach fish or poultry.
