chiffonade

[shif-uh-neyd, -nahd]

adjective

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

chiffonade

/ ˌʃɪfəˈnɑːd /

noun

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

Word History and Origins

Origin of chiffonade¹

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

Example Sentences

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

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

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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.

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

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Fortunately for the table, the crusty pork Milanese shows up as merely a substantial cutlet splayed across a chiffonade of snap peas and fresh mint.

Read more on Washington Post