How does chiffonade technique differ for small leaves versus large leaves?

Question

Understand how chiffonading differs for small vs large leaves.

Answer 1

For small leaves like basil, stack them loosely and roll before slicing thinly. For larger leaves like spinach or kale, remove the tough stems first, then stack, roll tightly, and slice.

Detailed Explanation:

The chiffonade technique involves rolling leafy greens into a tight cylinder and then slicing them thinly to create delicate ribbons. The approach varies slightly depending on the size and texture of the leaves.

Small Leaves (e.g., Basil, Mint):

1. Gently stack the leaves on top of each other. Avoid packing them too tightly, as this can bruise them.
2. Loosely roll the stack into a cylinder, like a cigar.
3. Using a sharp knife, slice the rolled leaves thinly, perpendicular to the roll. Aim for ribbons about 1/8 inch thick.
4. Fluff the ribbons gently with your fingers to separate them.

Large Leaves (e.g., Spinach, Kale, Collard Greens):

1. Remove the tough stems and ribs from the leaves. These can be bitter and detract from the texture.
2. Stack the leaves on top of each other.
3. Roll the stack tightly into a cylinder. A tighter roll is crucial for larger leaves to ensure even slices.
4. Using a sharp knife, slice the rolled leaves thinly, perpendicular to the roll. Aim for ribbons about 1/4 inch thick, depending on the leaf's toughness. You may want slightly thicker ribbons for heartier greens like kale.
5. Massage the chiffonade of heartier greens like kale with a little olive oil and lemon juice to tenderize them.

Pro Tip:

Always use a very sharp knife for chiffonade. A dull knife will tear the leaves, resulting in bruising and uneven cuts. A sharp knife ensures clean, precise slices and preserves the freshness of the herbs or greens.