Welcome to DISH DISH Member Login Forgot Password? Forgot Password Sign In 3 Comments email@example.com January 5, 2019 at 2:05 pm · Log in to Reply Is the basil chiffonade the combo of basil marjoram and vinegar?? Thank you, Nancy firstname.lastname@example.org January 7, 2019 at 6:32 pm · Log in to Reply 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! email@example.com July 11, 2019 at 4:14 pm · Log in to Reply 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! Leave a Comment CancelYou must be logged in to post a comment.