A food preparation method
meaning to cut into fine shreds
. This is usually done with herb
s 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.