Cutting vegetables chiffonade style | The Honolulu Advertiser

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Cutting vegetables chiffonade style | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, April 17, 2002

COOK'S TIPS
Cutting vegetables chiffonade style

To cut any leaf vegetable into strips, strip off leaves, lay them flat on a cutting board, pile them up and roll them like a jellyroll. Slice thinly across the roll. In chef-speak, this is the cut called chiffonade (shif-o-nahd).

— Chef Joe Guerrero, Honolulu

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