Or, you may have no idea what it is, or why it might be useful (as we were a few years ago)!
Chiffonade is a technique for cutting herbs and green leafy vegetables into long, thin strips. You may have seen basil, spinach or mint cut in this way — which turns it into beautiful, thin ribbons to garnish a dish.
When we first started cooking, we had no idea the right way to hold a knife, let alone the first idea of why to chiffonade. But as we’ve learned more, we’ve started to use the word “chiffonade” in many of our recipes — especially those with fresh, leafy herbs like basil, mint, and sage.
So, to go along with our recent focus on herbs (check out this video on how to start growing them), we thought we’d show you how to do it! Plus, it’s a technique we’ll be using in an upcoming recipe.
Stay tuned for a delicious way to practice chiffonade using fresh herbs (or see the list below)!
Recipes with the word “Chiffonade”
Balsamic Salad with Arugula, Pea Shoots and Parmesan
Tomato Basil Quinoa
Roasted Squash and Portabello Tacos
Basil Egg Salad
Sweet Potato Gnocchi
Lentils and Pearl Couscous with Mint
Eggplant Parmesan Salad
Heirloom Tomato and Peach Salad
Sundried Tomato and Artichoke Capellini
Green Bean, Corn, and Cherry Tomato Salad
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.