chiffonade

The method for making chiffonade is really quite simple.

"Chiffonade" is a French cooking term that literally means "in rags."

Cut half of the basil leaves into a chiffonade (thin shreds) and set aside.

To serve, toss spinach chiffonade with just enough dressing to evenly coat.

For the stuffing, remove the stems of the spinach, pat dry and cut into chiffonade.

But then when he praised my chiffonade of basil, it was all worth it".

It was produced in Canada by the production company Chiffonade Inc.

Then a martini glass filled with miniature orange sections and a chiffonade of mint was set down.

Repeat with the remaining lobster meat and three-salad chiffonade.

Wash, and dry spearmint, then cut leaves and stems into fine chiffonade.

Slice your "cigar" thinly, crosswise, and, as if by magic, you will have chiffonade.

The arugula, Belgian endive and basil chiffonade salad was a splendid idea.

Garnish each side of the tail meat with a quarter of the recipe for three-salad chiffonade.

A better garnish would be a large handful of coarsely chopped parsley or a chiffonade of basil.

Cut collard greens into chiffonade about 1/2-inch wide and blanch in salted boiling water for 10 seconds.

What is Chiffonade?

He rolls up the greens, just a couple of leaves of each, cigar style, then cuts across the roll to make thin shreds called chiffonade.

One of the house specials is deep-fried bluepoint oysters coated in fresh horseradish over a spinach chiffonade.

Another experiment was inspired by a dish at Five Points, steamed mussels sprinkled with a chiffonade of sorrel.

You can lighten a full-bodied soup, like a chickpea or a sweet-pepper porridge, with a chiffonade of fresh chopped spinach.

A similar roasted beet Napoleon ($8), layered with goat cheese, was fine only after I scraped off its very gritty cap of arugula chiffonade.

The mahi-mahi, set atop a somewhat bitter mound of lemongrass-scented bok choy, was accented with a chiffonade of lime leaves.

These crisply broiled morsels nestled on a chiffonade of raw spinach and endive are perfectly paired with a fruity warm mustard dipping sauce.

Seared sea scallops in a honey-lime vinaigrette paired with a chiffonade of endive were tasty, but $8 for three scallops (one quite small) is excessive.

Bright photographs, by Melanie Acevedo, show exactly how most of the food should look, and illustrations show the differences between mincing, dicing, julienne and chiffonade.