HOW TO CHIFFONADE
 Arrange the leaves into a neat pile in the center of your cutting board. Tightly roll the leaves into a cigar shape and hold secure with one hand. |
 Position your knife at one end of the rolled herbs with the knife tip on the board, the heel and handle of the knife lifted high above. Make one smooth slicing motion so that the curve of the blade glides along the cutting board. The idea here is to slice through the herbs, not down onto them, to avoid crushing them. When the heel of the blade reaches the board, lift the knife back to the starting position. Point down on the board and line up your next cut. Continue repeating this motion until all herbs are cut. |