Cut scallions into larger pieces by slicing from the base for salads
For salads, cut scallions starting at the base to make bigger pieces instead of fine slices.
The video shows an alternate cut intended for salads: cut them on the base and make the pieces larger. This creates a chunkier scallion presence in the dish.
The short version
- Use a larger cut for salads to keep scallion pieces more substantial
What you need
- chef’s knife
- cutting board
How to do it
- 1
Align the scallions and start cutting from the base end.
Keep pieces larger than you would for a garnish.
Watch this step - 2
Continue slicing to your desired large piece size for salads.
Stop when you’ve cut as much green/white as you want.
Watch this step
What goes wrong
Cutting scallions too finely for salads so they disappear
Use a larger slice size when the scallion should be noticeable
Why it works
/
Learn next
How to chiffonade mint by rolling it into a cigar and slicing
Stack mint leaves, roll them tightly into a cigar, then slice to get fine ribbons.
How to scrape vanilla seeds from a vanilla pod
Split the pod lengthwise with a small sharp knife, then scrape along the inside to collect the seeds.
Use the edge of the cutting board to keep your knife parallel when slicing chicken horizontally
Move the chicken toward the edge of the board so you can keep the knife flat and parallel for an even horizontal cut.
How to use the right knife motion: slice instead of forcing a rock-chop on large items
When an ingredient is too large to comfortably rock-chop, use a forward slicing motion that follows the knife’s curve.