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How to Chiffonade Vegetables

Apr 24 2009 - 5:50am
Start with individual clean, dry leaves that are free of any stems or buds. [0]
Stack several leaves neatly on top of one another. [0]
Beginning at the base, roll the stack of leaves tightly as you would a burrito. [0]
Rock a sharp knife back and forth across the "roll," creating consistently thin slices. [0]
Gently unravel the tightly-wound chiffonade, and it's ready to use. [0]

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