A fun way to cut basil or other long leafy herbs and greens. To achieve the look, lay the washed leaves out, piled on top one another. Then roll the leaves into a log shape, see below. From there, thinly slice. This cutting technique is called Chiffonade. I used this basil chiffonade, sprinkled on the confetti pasta salad.
That's totally the way I cut collard greens or rainbow chard, before stir frying them. Saw it here: http://www.youtube.com/watch?v=cYW7P6xmMgc
ReplyDeleteThat's awesome, I never used it for anything other than herbs! Totally trying this! Thanks, Luke:)
ReplyDelete