HOW TO CUT A CHIFFONADE OF BASIL
Steps:
- Stack the basil leaves on top of each other, face-down (so they're curled up), with the largest leaves on the bottom and the smallest leaves on top.
- Roll the leaves tightly starting on the long side of the stack. Hold the roll together firmly with your non-dominant hand.
- Using your best knife (I recommend a high quality chef's knife), start slicing the roll of basil very thinly- no thicker than 1/8 of an inch. Be careful when you get to the end where you're holding it! I recommend using the bottom of the knife- the part that's closest to the handle- since you'll have more control of it
- Use your fingers to separate the ribbons of basil that have formed by slicing the roll. Use the chiffonade of basil to garnish pasta, pizza, caprese salad, or use as an ingredient in any recipe that requires chopped fresh basil.
Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving
SAUTEED SPINACH CHIFFONADE WITH SHALLOTS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 3
Steps:
- Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
- In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.
CHIFFONADE OF SPINACH
This recipe was given to me by a friend. I usually leave the olives out as I don't care for them. It is delicious either way.
Provided by Brookelynne26
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler. Place bell peppers cut side down on baking sheet and broil until skin turns black. Immediately place in a brown paper bag to steam and allow skins to peel easily.
- Meanwhile prepare dressing. In a blender, combine garlic, lemon juice, oil and honey. Pulse to emulsify. Season with salt and pepper, add parsley, pulse again.
- Peel and cut peppers into thin strips.
- In a large bowl toss spinach, peppers, olives, cheese and pine nuts with dressing.
Nutrition Facts : Calories 670.9, Fat 62.7, SaturatedFat 12.3, Cholesterol 26.8, Sodium 589.7, Carbohydrate 23.6, Fiber 5.6, Sugar 13.4, Protein 10.3
CARROT SOUP WITH SPINACH CHIFFONADE
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
- Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.
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