A type of knife cut. Usually used on fresh herbs or leafy greens to form long, thin strips. Usually used as a garnish. "Chiffon" in French refers to "rag" shape.
To accomplish, layer leaves one on top of the other and roll up like a cigar, then use a knife to slice into 1/4" slices or "rags".
Sprinkle on top of fresh pasta, chicken salad, etc for an elegant and flavorful boost of fresh herbs or to add a spalsh of color.
Chiffonade is a knife cut used in my Sausage eggplant lasagna.
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