Chiffonade

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Chiffonade is a cutting and preparation form for green leaf salads and herbs, etc., which are cut into uneven fine strips. Chiffonade is used, for example, to garnish hors d'oeuvre or spicy cocktails made from fruit, vegetables, poultry , fish, crab meat or molluscs.

  • Basil chiffonade

  • Different cuts of the classic kitchen

  • Shrimp cocktail with salad chiffonade

Individual evidence

  1. ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed November 26, 2019]).
  2. ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 34, 273, 274, 399 .