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3 Comments

  1. Is the basil chiffonade the combo of basil marjoram and vinegar??
    Thank you,
    Nancy

    • laura.monroe@culinary.edu

      Hi Nancy, basil chiffonade refers to the way the basil is prepared. A chiffonade is a very thin, ribbon-like slice. The easiest way to chiffonade the basil is to stack the leaves one on top of each other, then to roll them up like a cigar. Use your knife to slice thin ribbons from the roll, and then toss them to separate the pieces. In the photo, you’ll see the thin green strands — that’s the basil. Hope this helps!

  2. I made it and I love it. Better the next day. I added a little extra balsamic and basil to taste. Great Summer dish. I tried it warm and cold. I think room temperature is best. Will make it again!

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