How does chiffonade differ on soft herbs like cilantro versus tougher herbs like kale?

Question

Compare techniques for chiffonading soft vs tough herbs like cilantro and kale.

Answer 1

Chiffonade is a cutting technique where herbs are rolled tightly and then sliced thinly; however, the rolling method differs. For soft herbs like cilantro, a loose roll is preferred to prevent bruising, while tougher herbs like kale require a tighter roll to create uniform, thin ribbons.

Detailed Explanation:

Chiffonade, derived from the French word for 'rags,' is a technique used to cut leafy herbs and vegetables into long, thin strips or ribbons. The basic principle involves stacking the leaves, rolling them tightly, and then slicing the roll perpendicular to its length. However, the application of this technique varies depending on the texture of the herb.

Soft Herbs (e.g., Cilantro, Basil, Mint):

1. Gently stack the leaves, removing any thick stems.
2. Roll the leaves loosely, like a cigar. Avoid compressing them too much, as this can bruise the delicate leaves and release unwanted oils, leading to a bitter flavor.
3. Using a sharp knife, slice the roll thinly, creating delicate ribbons.
4. Use immediately or store carefully to prevent wilting.

Tougher Herbs/Greens (e.g., Kale, Spinach, Swiss Chard):

1. Remove any tough stems or ribs. For kale, this is especially important.
2. Stack the leaves, placing the largest leaves at the bottom and smaller ones on top.
3. Roll the leaves very tightly into a compact cylinder. A tight roll is crucial for achieving uniform slices.
4. Slice the roll thinly with a sharp knife, creating thin ribbons.
5. The chiffonade of tougher greens can be massaged with a little olive oil and lemon juice to tenderize them before serving.

Pro Tip:

Always use a very sharp knife when chiffonading. A dull knife will tear the leaves, causing bruising and discoloration, especially with soft herbs. A sharp knife ensures clean cuts and preserves the herb's flavor and appearance.