What does the term chiffonade refer to?

Chiffonade is a specific culinary technique primarily used for cutting leafy greens and herbs. The process involves taking a leaf or multiple leaves, rolling them tightly into a cylindrical shape, and then slicing them finely. This method produces delicate ribbons or strips of the leafy ingredient, which can be used to enhance the presentation of a dish or to incorporate into recipes where a more refined texture and appearance are desired.

By rolling the leaves, the cutting becomes easier, and it minimizes bruising of the herbs compared to chopping. This technique is commonly applied to basil, spinach, and other greens, particularly in preparations for garnishing or adding flavor to dishes. The chiffonade cut not only ensures a more elegant presentation but also allows for a subtle release of flavors, as the smaller cuts help to enhance the aromatic qualities of the herbs.