Literally translated, this French term means "made of rags." In the kitchen, it refers to thin strips or shreds of leafy vegetables (lettuce, sorrel, basil), either raw, lightly sautéed or used raw to garnish soups.
To make a chiffonade, pile up leaves neatly, role them up lengthwise like a cigar, and slice them with a very sharp knife cross-wise. We find ourselves using the technique most often with basil leaves for tossing in salads or garnishing soups and pasta dishes.
Click here for a short video demonstrating how to chiffonade.