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Knife cut

Chiffonade

Also: ribbons, shred (greens)

Fine ribbons of leafy herbs or greens, made by rolling and slicing.

Beginner1–2 mm ribbons

Chiffonade diagramChiffonade: Fine ribbons of leafy herbs or greens, made by rolling and slicing. Size 1–2 mm ribbons. Drawn to scale with a 1 centimetre bar.

How to cut it

  1. Remove tough stems; wash and dry the leaves well.

  2. Stack 5–10 leaves, largest at the bottom.

  3. Roll the stack tightly into a cigar.

  4. Slice across the roll as thinly as you can with a sharp knife, then fluff the ribbons apart.

Why this shape

Fine ribbons wilt instantly in hot food and spread herb flavour without big leafy pieces.

Tips

  • Basil bruises and blackens with a blunt knife — use a sharp one and cut just before serving.
  • For kale or collards, the ribbons can be very fine for soups such as caldo verde.

Dishes that use it