To 'chiffonade' means to shred very finely - this technique works well with lettuces, cabbages or herbs.
-Cut the lettuce in half.
-Roll the lettuce half firmly into a cylinder. Hold the roll of lettuce between your thumb and little finger, and place your other fingers on top.
-Start slicing at the flat, cut end of the roll of lettuce. Angle the fingernail of your middle (or longest) finger and use that fingernail to guide and buffer the blade as it slices the lettuce very finely.
-Meanwhile, with the hand holding the knife, ease the blade further up the lettuce with each cut, inching the fingernails of your other hand back accordingly.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
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