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In French, "chiffonade" means "made of rags." In culinary terms, it refers to thin strips of fresh herb or lettuce. Cutting an herb or lettuce into a chiffonade is not only attractive but also helps release flavor. The technique also makes quick work of chopping.
1. To make a chiffonade, stack the herb or lettuce leaves. Starting at a long edge of the stack, roll the leaves up.
2. With a small, sharp knife, slice the roll into thin strips, about 1/8 inch or thinner.
3. When you're done, you'll have a small pile of herb or lettuce ribbons.