Slicing into a Chiffonade

Vegetable leaves such as cabbage, spinach, and lettuce may be cut into coarse shreds, known as a chiffonade. Large-leaved herbs such as basil may also be cut this way.

1. Stack the leaves (here romaine lettuce is used) and roll the pile tightly.

   

2. Slice across the roll to make fine or coarse strips, depending on the leaf you are using.