How would you chiffonade mint or coriander leaves for garnish?

Question

Get tips for chiffonading fresh mint or coriander for beautiful garnishes.

Answer 1

To chiffonade mint or coriander, stack the leaves, roll them tightly into a cylinder, and then slice thinly across the roll to create delicate ribbons.

Detailed Explanation:

Chiffonade is a cutting technique used to create thin ribbons of leafy greens, often used as a garnish. Here's how to chiffonade mint or coriander leaves:

1. Wash and Dry: Gently wash the mint or coriander leaves and thoroughly dry them. Excess moisture will make them clump together and difficult to cut.

2. Stack the Leaves: Stack several leaves on top of each other, with the largest leaves at the bottom and the smallest at the top. This helps create a uniform roll.

3. Roll Tightly: Roll the stack of leaves tightly into a cylinder, like a cigar. The tighter the roll, the finer the chiffonade will be.

4. Slice Thinly: Using a sharp knife, slice the rolled leaves thinly across the roll. Aim for slices that are about 1/8 inch thick.

5. Separate and Use: Gently separate the ribbons with your fingers and use them immediately as a garnish. Chiffonade is best used fresh, as it can wilt quickly.

Pro Tip:

Use a very sharp knife to prevent bruising the leaves. A dull knife will tear the leaves, resulting in a less attractive and potentially bitter garnish.