"The Glory of Greens," March/April 2012
Bitter Greens Salad with Aged Balsamic, Pine Nuts & Currants
Braised Greens & Cannellini Bean Panini
Pasta alle Erbe
Dandelion Greens with Toasted Garlic & Almonds
A: This cut, called a "chiffonade," works great for any green or leaf. Walter explains: "Stack the leaves facing the same way and roll them into a tight log. Then slice across the log from there."
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