What is the cooking technique of chiffonade?

Chiffonade is not a cooking technique, but rather a cutting technique used in cooking to achieve thinly sliced ingredients, usually leafy greens or herbs. It involves stacking the leaves on top of each other, rolling them up tightly into a cylindrical shape, and then thinly slicing them into ribbons or shreds. The name comes from the French word "chif" meaning rag, suggesting a fabric-like appearance of the finely cut elements. Chiffonade is a common technique used to add texture and visual appeal to salads, garnishes, sauces, soups, and more.