Chiffonade is a classic French cutting technique known for turning leafy greens and herbs into beautiful, ribbon-like shreds. With just 11 simple steps, you can learn how to create these visually appealing and delicious ribbons for your next culinary masterpiece.

1. Choose your ingredients: Leafy greens like spinach, basil, or mint work well for chiffonade. Be sure to select fresh, undamaged leaves.

2. Clean your ingredients: Rinse the leaves thoroughly under cold water to remove any dirt or debris. Pat them dry gently using paper towels or a clean kitchen towel.

3. Stack the leaves: Place the largest leaf on your cutting board with the stem-side facing up. Layer the next largest leaf on top of it, aligning their edges and stems. Continue stacking leaves until you have a neat pile.

4. Roll the stack: Starting at one end of your pile, tightly roll-up the leaves into a cigar-like shape, being careful not to crush them as you go.

5. Sharpen your knife: Ensure your chef’s knife is sharp to ensure clean cuts. A dull knife can bruise or crush your greens.

6. Position your fingers correctly: Using your non-dominant hand to hold the rolled stack, gently curl in your fingertips in a claw-like position. This helps keep them safely away from the knife blade while providing stability and control.

7. Begin slicing: Place the tip of your chef’s knife on the cutting board near one end of the rolled stack. Press down gently but firmly, slicing across the rolled leaves in a smooth motion while keeping minimal pressure on them.

8. Create thin ribbons: For good measure, aim for 1/8-inch (3 mm) widthwise slices or thinner if possible – too thick could result in unappetizing, chewy strands.

9. Work your way down the roll: Repeat the slicing motion, maintaining a steady pace and rhythm, until you’ve cut the entire rolled stack into thin ribbons.

10. Separate and fluff: Once you’ve fully sliced your stack, gently separate the ribbons with your fingers and fluff them as needed to prevent sticking.

11. Use your chiffonade: Incorporate these ribbons of greens into various dishes, such as salads, pasta, or on top of soups for a burst of color, flavor, and texture. Or use chiffonaded herbs like basil or mint as garnishes to elevate the presentation of your dish.

By following these 11 steps, you’ll be able to create elegant chiffonades that showcase your culinary skill and bring an added touch of finesse to any dish. So go on and impress your family or guests with this simple yet remarkable cutting technique!