A chiffonade looks impressive, but once you know this basic knife skill it only takes a minute to transform greens and herbs into uniformly sized ribbons. In addition to plating beautifully, there are several reasons you may want to use a chiffonade.
Tag Archives: greens
Sautéed Collards and Garlic
Our recipe updates the classic Southern side dish to emphasize the natural flavor of fresh, local produce. Collards are cooked until color is at its peak and greens retain some firmness. Minced garlic and red pepper flakes give a little kick, and an optional squeeze of lemon juice brightens flavors. Try serving sautéed collards with poultry or fish.
SERVES 4
TOTAL TIME: 10 MINUTES
Baby Arugula
baby arugula
Arugula Pesto
This modified classic pesto recipe substitutes arugula for basil, resulting in a sauce that’s less sweet and has a little bite. Since arugula is a cool weather crop and basil grows in the heat of summer, this recipe is best used in spring and fall to make the most of seasonal produce. Serve arugula pesto on pasta, poultry, fish or bread – it’s delicious on damn near anything.
TOTAL TIME: 10 MINUTES
SPECIAL EQUIPMENT: food processor
Perryhill Salad
Perryhill Salad
spring mix of tyee spinach with two star and outredgeous lettuces