Chiffonade is a fancy French term for a knife technique that cuts leafy green herbs and vegetables into thin shreds. It sounds way more fancy than it really is.
Basil is my favorite “leafy green” to chiffonade. I hired a gourmet home cook to demonstrate the technique.
Don’t worry, he wasn’t expensive. See the glass of rosé on the right? That was his payment.
Here’s how you do it:
1. Pull washed and dried basil leaves from the stem.
2. Stack 4 or 5 on top of each other.
3. Roll lengthwise into a tight little cigarette.
4. Grab your favorite knife, and starting at one end of the basil roll, slice into very thin slices.
Congratulations, you just made basil confetti. Use the basil as soon as you’ve shredded it. All that cutting stresses it out, and eventually it will wilt and turn blackish-brown in revolt.