How do you chiffonade garlic chives or scallions into long strips?

Question

Learn how to chiffonade long herbs like chives or scallions effectively.

Answer 1

To chiffonade garlic chives or scallions, stack the leaves, roll them tightly lengthwise, and then slice thinly perpendicular to the roll, creating delicate ribbons.

Detailed Explanation:

Chiffonade is a cutting technique used to create thin ribbons of leafy greens or herbs. Here's how to chiffonade garlic chives or scallions:

1. Gather and Prepare: Wash and thoroughly dry the garlic chives or scallions. Drying is important to prevent them from clumping together when sliced.

2. Stack the Leaves: Lay the leaves on a cutting board and stack them neatly on top of each other. If the leaves are very long, you may want to cut them in half crosswise to make them easier to handle.

3. Roll Tightly: Starting from one end, tightly roll the stacked leaves lengthwise into a cylinder. The tighter the roll, the finer the chiffonade will be.

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

5. Separate and Use: Gently separate the ribbons with your fingers. They are now ready to be used as a garnish or ingredient in your dish.

Pro Tip:

Use a very sharp knife for a clean cut. A dull knife will bruise the herbs and result in a less attractive and potentially bitter chiffonade.