chiffonade การใช้

• 8 fresh sage leaves, cut in chiffonade ( thin strips)
• Handful basil leaves, cut into very thin strips ( chiffonade)
• 1 tablespoon fine chiffonade of Thai basil ( or sweet basil)
• Less traditionally, she adds a chiffonade of kohlrabi greens to soups.
• 3-to-4 leaves basil, in chiffonade.
• Wash and dry spearmint, then cut leaves and stems into fine chiffonade.
• 2 tablespoons Thai basil leaves, cut in chiffonade
• Cut basil leaves into a chiffonade ( thin strips ) and stir into sauce.
• Finely chop the basil or cut into chiffonade.
• 8 to 10 fresh basil leaves, cut into chiffonade ( very thin strips)
• Garnish with the beets, sprinkles of ricotta salata and chiffonade of opal basil.
• Wash, and dry spearmint, then cut leaves and stems into fine chiffonade.
• 4 mint sprigs, leaves cut into chiffonade
• 3 cups chiffonade of inner romaine lettuce leaves
• 2 tablespoons cilantro leaves, cut in chiffonade
• 2 tablespoons mint leaves, cut in chiffonade
• 1 / 4 cup fresh mint chiffonade
• 5 tablespoons chiffonade-sliced fresh basil
• 1 tablespoon chiffonade-cut fresh basil
• 6 basil leaves, cut in chiffonade