What Is a Chiffonade Cut in Cooking, and How Do You Master It?

If you've ever ordered a dish at a restaurant presented with gorgeous strips of fresh herbs sprinkled on top, the odds are the herbs were prepared with a chiffonade cut. In French, "chiffonade" means "made of rags." In culinary terms, it refers to thin strips of fresh herbs, lettuce, or other leafy greens that look like ribbons. Though chiffonade cuts may look similar to julienning, chiffonading is done for herbs and salad greens only, and julienning is done with vegetables like carrots, celery, and potatoes.

You pronounce "chiffonade" like shif-uh-nahd or shif-uh-neyd; both are acceptable. Cutting an herb or greens into a chiffonade is attractive and 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 chiffonade cuts when preparing mint, sage, spinach, and Swiss chard.

Chiffonade cuts are most often used for salads, but you'll frequently see chiffonade-cut herbs garnishing other dishes. Our Grilled Eggplant Stacks with Basil Chiffonade recipe is a delicious way to try your chiffonade cut skills. Chiffonade cuts are even found in some desserts—this Raspberry-Peach Clafouti includes chiffonade-cut basil.

Add chiffonade-cut herbs to family favorites like pizza and pasta to boost their flavor. If you're making pork chops for dinner, skip the mint sauce and add some chiffonade-cut fresh mint to the top of each serving instead. Here, we'll show you how to perfect your knife skills so you can make chiffonade cuts like a pro.

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:

1. Stack the herb or lettuce leaves. Starting with a long edge of the stack, roll up the leaves.
2. With a small, sharp knife, slice across the roll into thin strips, about ⅛ inch or thinner.

There you have it—no more questioning what chiffonade is when you stumble upon it in a recipe. You've got all the knowledge to conquer this cut. It's easy to do, and this simple technique will add a bright touch of color and flavor to recipes.