Which slicing technique is used to cut leafy greens into long, thin strips for garnishing entrées?

• A. Julienne
• B. Mirepoix
• C. Chiffonade
• D. Brunoise

Answer: (C)

When you want leafy greens to appear as delicate, long ribbons for a garnish, the technique is chiffonade. It starts with rinsing and drying the greens, removing the thick stems, then stacking a few leaves, rolling them tightly into a compact cylinder, and slicing crosswise to produce thin, wispy ribbons. These ribbons lay nicely on entrées and add a fresh, elegant look without bulky chunks.

This method is especially suited to tender greens and herbs like basil or lettuce, where the leaves can be rolled and sliced evenly. In contrast, other techniques produce different forms: julienne makes thin matchstick strips suited to sturdier vegetables but not leafy ribbons, brunoise yields tiny cubes, and mirepoix is a chopped vegetable mixture used as a flavor base rather than a cutting style for greens.