Chiffonade are shredded or finely cut vegetables or herbs, often used as garnish.
To make a chiffonade, wash and thoroughly dry leafy greens or fresh herbs, such as basil and sage. Then stack them, with the largest leaves on the bottom. Roll them up, and cut them crosswise into slivers using a sharp chefs knife. The resulting ribbons provide dishes with a potent burst of flavor. Try sprinkling a chiffonade of basil over pizza. Or prepare kale or collard greens this way (making slightly wider ribbons), and saute with olive oil.