Chiffonade (from the french root CHIFFON which means rags). It describes ribbons of vegetables (usually leafy ones which you roll up and cut cross-ways to produce the ribbons)… which can be used raw or lightly sauteed.   Radicchio is a leaf chicory, sometimes known as Italian chicory. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted. It can also be used to add color and zest to salads.   Radicchio chiffonade is very finely sliced, or julienned, lettuce of the radicchio variety. (MORE)

The cooking technique of Chiffonade is where you cut herbs and leafy green vegetables into strips, typically long and thin. It originated in the country of France.