Chiffonade sounds like a fancy word, but it simply means slicing greens and herbs into thin strips. This technique is great for fresh basil, spinach, leaf lettuce, kale and other greens.
To get started, roll the leaves into a tight bundle which will make it easier to slice uniformly and efficiently.
Using your chef’s knife and the circular motion technique, make very thin slices while securing the bundle of greens with the other hand in the “claw” position, allowing the knuckles to be the guide for the knife.