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

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

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.

From Washington Post

Each of the tanks has a fresh chiffonade of the pintos’ favorite red and emerald green algae on which the abalone may graze.

From Seattle Times