Chiffonade, of course! Despite the name sounding like a chilled summer drink made out of chiffon*, chiffonade is in fact the French culinary term that describes cutting herbs or leafy greens into thin strips. You often see it used on basil – as I demonstrate below – but it can also be applied to kale, swiss chard, romaine, and so on. I have a thing about giant pieces of lettuce in a salad (if the lettuce is so big that that the dressing winds up all over my face or in my hair, we have a problem), so I often chiffonade romaine lettuce when making a salad. This is a very simple technique, and the outcome is rather lovely, particularly with basil.
*Apparently, this joke was confusing. Think “lemonade.” (Thanks, Matt!)