To 'chiffonade' means to shred very finely - this technique works well with lettuces, cabbages or herbs.
-Cut the lettuce in half.
-Roll the lettuce half firmly into a cylinder. Hold the roll of lettuce between your thumb and little finger, and place your other fingers on top.
-Start slicing at the flat, cut end of the roll of lettuce. Angle the fingernail of your middle (or longest) finger and use that fingernail to guide and buffer the blade as it slices the lettuce very finely.
-Meanwhile, with the hand holding the knife, ease the blade further up the lettuce with each cut, inching the fingernails of your other hand back accordingly.
Southern-fried chicken and coleslaw
Salt pork belly with split pea purée and sauerkraut
Icelandic breaded lamb chops with spiced red cabbage
Chicken fajitas with tomato salsa
Prawn cocktail
Devilish red cabbage
Braised Savoy cabbage with bacon
Cabbage with mustard seeds
Colcannon
Thyme-buttered cabbage
Spotted dick and custard
Clootie pudding
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