You pronounce “chiffonade” like shif-uh-nahd or shif-uh-neyd; both are acceptable. Cutting an herb or leafy greens into a chiffonade is not only attractive but helps release flavor. The technique also makes quick work of chopping. You’ll most commonly see chiffonade called for when using basil, but you can also use it for salads and other dishes.
How to Chiffonade
The only tools you’ll need to chiffonade basil or any other leafy green ingredients are a chef’s knife and a cutting board. Start by thoroughly washing your produce, then proceed as follows: There you have it—no more questioning just what chiffonade is when you stumble upon it in a recipe. You’ve got all the knowledge to conquer this cut.
