Chiffonade refers to finely sliced leaf vegetables, often herbs, used as a garnish for soup or salad. According to Wikipedia, “chiffon” is French for “rag” referring to the fabric-like strips that result from this technique. Wow, I didn’t know that. I always thought that chiffon referred to the sheer fabric that dreamy floaty evening dresses are made of. Anyway, this is a food blog and not a fashion blog and this is about chiffonade and not chiffon. You can make a chiffonade of just about any herb. The fine, fine slices when used to top soups and salads are not only pretty to look at but they make the experience of eating raw leaves less intimidating.
A couple of days ago, I made basil chiffonade for a tomato mixture that went to my nachos salad. The recipe for nachos salad will be posted next.
Start by stacking the basil leaves.
Start rolling them away from you.
Roll as tightly as you can.
Just keep rolling until you reach the opposite end of the leaves and you have a tight little package.
With one hand holding the rolled leaves tightly, start slicing as finely as you can.
Keep slicing until all the leaves are transformed into miniature ribbons.
Now you’re ready to use your basil chiffonade. Just sprinkle the ribbons on top of your soup or salad and you have a dish that looks like it has been prepared by a seasoned pro.