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, 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. 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 so her and I have a very hard time eating salads that have a thicker cut. I personally feel that when you take the time and have some patience to enjoy the process, salad tastes that much better!
How to Thinly Slice Lettuce
- 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.