The chiffonade technique is used to finely shred large delicate herbs into long, thin strips.
1
Neatly arrange the leaves on top of one another
2
Roll the leaves into a tight cylinder
3
Slice across the cylinder so that the leaf is completely shredded
Uses
Practise this technique by slicing mint and using as a garnish in Shaun Rankin's vanilla cheesecake with blackberry and mint compote.
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