Chiffonade. Not just for basil anymore!

I’m a big believer in slicing my herbs, not chopping them, especially soft herbs. Everyone gets all gung-ho to chiffonade basil, which by the way you don’t have to really roll into a super tight bundle. But nobody respects that parsley, et. all.  Just grab a handful in your “claw” hand and slice thin. With only one cut with a sharp knife you get more flavor, less leaching, nice presentation, and it last several days if you do extra.

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