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What Is Chiffonade And How To Make it By Sue Doenim Chiffonade is a finely sliced herb or vegetable garnish used for topping many dishes and is very simple to make, once you master the technique. Chiffonade resembles tiny ribbons of greenery sprinkled across the top of food. Vegetable leaves like that of chard, collards or kale can be prepared chiffonade style and sautéed in olive oil or used raw in salad dishes. To make chiffonade, choose a leafy green herb or vegetable, then wash and dry each leaf. When the leaves are dry, make a stack out of them. Place the largest leaf on the bottom of the stack working your way up to the smallest leaf. Roll up the leaves into a tight roll and cut the roll crosswise into thin slivers. Sprinkle the sliver of ribbon greenery over your food as a garnish and added flavor. Make the crosswise slices slightly thinker if you plan to sauté the greens.

Contributed by suedoenim on June 17, 2009, at 1:02 AM UTC.

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