To chiffonade basil

[Rita Y]

I was just reading Doug D's delicious recipe for Garlic & Herb Artichoke Salad and recalled a tip for chiffonading basil.

TIP: To keep basil chiffonade from browning so quickly, stack several basil leaves with the center veins on top of each other.

Roll the stack of basil leaves from tip to stem end (instead of rolling it side to side). Then, with a SHARP knife, just thinly slice (don't chop) across the roll, cutting out the stems in one swell foop.

Works for me.

Rita

 

[Ray Crick]

Thanks for the tip Rita - I'll try that.

BTW, we tried Doug's salad and it was great (we added a splash od fresh lemon juice).

Ray

 

[Rita Y]

Thanks, Ray. I have the recipe printed out and haven't gotten to the store yet. Hopefully today. I'll add your suggestion to my recipe.

Rita