Chiffonnade

A chiffonnade of leaves, such as spinach or basil, calls for them to be shaved in the finest strips. Pack 6-8 leaves on top of each other and roll them up tightly to make a cigar shape, then cut this in two cigars and hold them tightly together side by side. Shave off fine strips with a really sharp chef’s knife, using your knuckles to guide the knife blade and keeping your fingertips away from the cutting edge.