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; chiffon, -ade ¹

Example Sentences

Dice, julienne, brunoise, chiffonade — not to impress anyone, but to move with more ease and less hesitation.

From Salon

Additionally, chiffonade radish greens are a great garnish on top of baked fish or grilled chicken, LaMarita said.

From Salon

She fries them as appetizers, like sage leaves; chiffonades them over pasta; and adds them to salads.

From Seattle Times

Also consider how that bitter ingredient is cut: Large strips of collards as a side yield different results than having thin chiffonades incorporated throughout a dish.

From Salon

Add whole lemon balm leaves to green salads, or chiffonade the leaves and scatter them over a fruit salad for added zesty flavor.

From Salon