Gastronomixs

Chard chiffonade

The coloured veins in the chard leaves add a lovely visual effect to the chiffonade.

Makes 250g.

Chard chiffonade

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Ingredients

250

g

chard leaves

As needed:

 

ice water

Preparation method

  • Wash the leaves.
  • Loosely roll up the leaves. 
  • Using a sharp knife, chop the leaves very finely.
  • Place in ice water, which causes the leaves to curl.

Serving suggestions

  • In a clear bouillon. 
  • As a component in a composition with halibut, mousseline, and fennel. 
  • As a component in a composition with spinach and lamb's lettuce.

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