How to Chiffonade

When a recipe calls for “chiffonade,” it means to cut the ingredient – usually herbs such as basil or mint, or other flat, leafy greens – into thin strips. Chefs have a simple trick to accomplish this. Stack the leaves together, roll the leaves up lengthwise like a cigar and slice across the cigar with a sharp knife. Watch Colleen demonstrate this easy technique.

Then hone your chiffonade skills with these recipes:

• Stuffed Baked Brie
• Ratatouille
• Fettuccini with Goat Cheese, Swiss Chard and Walnuts

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