1,030 easy and fully explained recipes, with 12,532 photos and 77 videos

Lettuce "chiffonade"

Lettuce "chiffonade"
Chiffonade is a French term meaning "made of rags.", it consists of shredding the heart of a lettuce into thin ribbons.
135,898 15/5 for 11 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 1 chiffonade, you will need:

Change those ingredients for: 1 chiffonade 2 chiffonades 3 chiffonades

How long does it take?

Time required for this recipe:
PreparationStart to finish
32 min.32 min.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1 - 15 min.
Lettuce "chiffonade" : Photo of step #1
Wash and drain 1 lettuce.

Separate leaves that you will prepare as "chiffonnade", and remove the central stalk.

You should only keep the tender part of the leaves.

Stage 2 - 2 min.
Lettuce "chiffonade" : Photo of step #2
Pile up leaves...

Stage 3 - 2 min.
Lettuce "chiffonade" : Photo of step #3
...and roll up to make a kind of cylinder.

Stage 4 - 3 min.
Lettuce "chiffonade" : Photo of step #4
Cut the roll into thin slices, at the beginning it's a bit rough...

Stage 5 - 10 min.
Lettuce "chiffonade" : Photo of step #5
...then you'll get tidy slices, which give nice ribbons, and a pretty chiffonnade.

Stage 6
Lettuce "chiffonade" : Photo of step #6
Your chiffonnade is ready.


You'll get better results with large-leaved lettuces.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:


Home made.

More recipes?

This recipe uses (among others)
LettuceLettuce: You can check-out other recipes which use it, like for example: Surf and turf club sandwich, Springtime mixed salad, Mixed salad, Crispy cheese parcels, Fried rillettes, ... All

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page