Rags to Riches: Ways to Use a Chiffonade

Now that your knives are sharp and you know how easy it is to create a chiffonade, here are some tasty ways to use these lovely little rags.

Slice ripe tomatoes, place them on a pretty plate, and salt them to taste. Generously garnish with a chiffonade of basil. Drizzle with good olive oil and allow to marinate briefly. Serve with olives and slices of fresh mozzarella if you like.
Use a basil or mint chiffonade on store-bought carrot, tomato or squash soup to add a fresh taste and make it look as though you spent some time in the kitchen. Use a basil chiffonade to add eye appeal to individual servings of baked pasta.
Create a chiffonade of spinach, kale or other leafy green and sauté briefly in olive oil with a little chopped garlic or shallot. Or fry a couple of slices of bacon until crisp, crumble bacon and use bacon fat to sauté the greens.

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