A food preparation method meaning to cut into fine shreds. This is usually done with herbs or leafy vegetables. Roll the leaves fairly tightly into a cylinder and cut across the cylinder to a thickness of 1/8 to 1/4 inch.

For a fresh salad, it can be effective to layer different coloured leaves ranging from light to dark green one on top of the other, roll them, and then chiffonade for a swirl of colour.

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