Modern Mondays Episode 1
Welcome to my new series “ Modern Mondays ” Episode 1 — Today I’m showing you how to thinly slice lettuce, basil, spinach and many other leafy greens with this technique. These types of videos have been the most requested on my page and I’m constantly being asked to show you how I cut lettuce, onions, how to poach eggs, and give you overall tips and advice in the kitchen. Now, you all know that I am self-taught and never went to culinary school but I feel like over the last decade + I have learned a lot through practice so I hope I am able to give you some valuable tips and tricks. Truth is, my mom has always cut lettuce like this and her and I have a very hard time eating salads that have a thicker cut. I personally feel like when you take the time to just relax and have some patience and enjoy the process, the salad tastes that much better when it’s cut like this. This tutorial goes out to my Mom as she taught me how to cut like this. Whether you use a $5 knife which is what we’ve always used, or a $300 knife, the principles remain the same. A more expensive knife does make life much easier but not needed for a delicious outcome.
Modern Mondays Episode 1
Instructions
- Make sure the board you are using is not moving around. Either purchase a board with grips, use a non-slip mat or use a damp paper towel underneath.
- A sharp knife is a must here. A dull knife will bruise most produce and you are more likely to cut yourself. Wash the romaine lettuce leaves and pat them dry.
- Stack 3-4 leaves on top of each-other and roll them up like a cigar and start making thin cuts with a sharp knife. This technique is called Chiffonade and it is a slicing technique in which leafy green vegetables such as spinach, or flat-leaved herb like basil, are cut into long, thin strips.
- This cut is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
