chiffonade

American  

[shif-uh-neyd, -nahd] / ˌʃɪf əˈneɪd, -ˈnɑd /

adjective

1. a mixture of finely cut vegetables, herbs, or the like, for use in soups, salads, etc.

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chiffonade British  

/ ˌʃɪfəˈnɑːd /

noun

1. finely shredded leaf vegetables used as a base for a dish or as a garnish

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Etymology

Origin of chiffonade

From French, dating back to 1875–80; see origin at chiffon, -ade ¹

Explanation

A chiffonade is a bunch of very thinly sliced herbs or vegetables. Your favorite pasta recipe may call for a chiffonade of basil as the finishing touch. In French, chiffonade means "little ribbons," and no matter what you're slicing, that's just what it should look like when you use this cooking technique. It works best with wide leaves that you can stack, roll, and delicately slice. Try a chiffonade of kale in a salad or a chiffonade of mint on top of homemade chocolate pudding. This word can also be used as a verb to refer to the act of cutting herbs or greens into thin strips. If you take a cooking class, you might learn to chiffonade spinach.