Of French origin, describes a technique of cutting greens, vegetables, herbs, etc. It’s like cutting julienne applied to these ingredients, since it results in long and thin strips.
Se realiza, en hojas de vegetales de tamaño grande, como las espinacas, las endibias, la acedera u hojas de hierbas aromáticas grandes como la albahaca.
It is performing in large leaves, like spinach, chicory, sorrel or large sheets of herbs like basil.
The procedure is overlapping sheets once clean and dry, placing the smallest at the bottom and then rolling them tight, then cutting starts with a sharp knife transversely about two millimeters thick. Depending on the leaves of vegetables which are to be cut, it may be necessary to remove the central nerve.
The best way to make the chiffonade cut is with a sharp knife, and on top of a cutting board do well fine, cuts quickly as 0.5 millimeters thick. We get thin strips of the herb that once separated, help us to dress our salad, pizza or pasta dish.
