Chiffonades

The first course would be a salad of fresh, yet slightly leathery (at this time of year) spinach, cut into chiffonades and served with a bacon vinaigrette, lardo strips and one of my Taiwanese tea leaf eggs. ❋ Unknown (2010)

The first course would be a salad, of fresh, yet slightly leathery at this time of year spinach, cut into chiffonades and served with a bacon vinaigrette, lardo strips and one of my Taiwanese tea leaf eggs. ❋ Unknown (2010)

The first course would be a salad of fresh, yet slightly leathery at this time of year spinach, cut into chiffonades and served with a bacon vinaigrette, lardo strips and one of my Taiwanese tea leaf eggs. ❋ Cathy Erway (2010)

It was also topped with a fancy assemblage of nori seaweed chiffonades. ❋ Unknown (2009)

Lastly, to get the basil into those chiffonades, roll the leaves lengthwise into tubes, cut, and uncurl. ❋ Unknown (2009)

Next, I gave my sliced apples a minimal coat of both sugar and spices, and tossed them with more sage slivers — sorry, chiffonades — for a little extra herbal prominence. ❋ Unknown (2008)

Next, I gave my sliced apples a minimal coat of both sugar and spices, and tossed them with more sage slivers - sorry, chiffonades - for a little extra herbal prominence. ❋ Unknown (2008)

I’ll have to try that still, but in the meantime, I rolled up a few leaves and chopped them into stringlike chiffonades for this salad. ❋ Unknown (2010)

Slice peels into fine chiffonades note: in the photos above I went ahead with the next step without slicing them as indicated; I think it’s better to slice here rather than at the end. ❋ Unknown (2009)