I recently tried my hand at making Pineapple Strawberry Basil Chiffonade. When I first saw the name of this “recipe” (it’s in quotes because it’s so easy I don’t know that I can really classify this as a recipe) I thought it would be something fluffy or creamy due to the word chiffonade. I really didn’t know what a “chiffonade” was so I guess my mind went along the lines of chiffon. You know, that soft fluffy fabric. Yeah, I was way off!
It turns out that chiffonade is a French word for a chopping technique (thanks Wikipedia!). Basically you stack a bunch of basil leaves on top of each other, roll them up and then cut them so that you have ribbons of basil. Who knew?
So, they served this in our cafeteria at work and it was so yummy (an easy!) that I decided that this would make a good snack or side dish for the summer.
Pineapple Strawberry Basil Chiffonade
- 10 – 15 ripe strawberries
- 1 ripe pineapple (here’s a post I did on how to tell when your pineapple is ripe and how to cut it up)
- 2-3 springs of basil, leaved picked off the stem
After washing, slice the strawberries. Cut up the pineapple in chunk sizes (similar to canned). Chiffonade the basil leaves. Combine all ingredients and let sit. Personally I like to eat it the next day so that all the flavors meld together but it’s still good to eat the same day.
I’ll let you in on the little cheat that I do. Because I’m TERRIBLE at cutting up a pineapple (don’t let my tutorial fool you) and my grocery store doesn’t offer already trimmed and cored pineapple, I use canned pineapple. Don’t hate me! If you are using canned, go ahead and dump the juice in there as well.
How easy is this? Not only is it easy and delicious but you’ll be able to impress your friends and family with your knowledge of French cooking. Julia Child will have nothing on you!!