A chiffonade simply refers to the end aesthetic of what you’re cutting and most often is used for leafy greens, like basil, kale or lettuce.
Begin by stack and folding leaves in a scroll-like motion, wrapping the largest leaf around the others to hold them together.
Next, just before serving or according to your recipe, make a chiffonade by slicing crosswise quickly. Your chiffonade strips will bounce out of their confinement to reveal beautifully thin strips perfect for sprinkling on as a garnish.
Make sure if you’re using basil to cut just before serving, otherwise the leaves will bruise and show signs of discoloring, which can look slightly, how can we say…unappetizing.