Chiffonade Technique

Chiffonade is a term generally used to cut fresh, flat herbs and most types of lettuce.  The reason for using this technique is to get a finer cut than by tearing it.   For this example I am using fresh basil, but use the same technique for other herbs and lettuce.  Stack several leaves of basil, roll it up like a cigar and slice.  When using this technique cut the herb or lettuce right before serving, otherwise it will discolor.