Yup, it’s my newest non-swear. Also, it’s a method of slicing leaves of pretty much anything, usually basil. It’s really simple and makes you look like a 5-star chef.
- Stack the leaves on top of each other (I stack them largest to smallest).
- Roll up.
- Slice across the roll to form thin strips.
- Sprinkle on anything to make it look and taste better. Literally. Chicken, ice cream, your little brother, anything.
There you have it, a chiffonade!