Chiffonade is a technique obtained by stacking leafy greens such as basil, lettuce, or spinach, rolling them tightly, and then cutting them into thin strips. It derives from the French word for rag, and it is used to garnish soups, salads, and sauces. The cutting must be done quickly with a sharp knife to prevent the leaf from darkening.
Where It's Used
“Cut basil leaves chiffonade and sprinkle over the tomato sauce.”