chiffonade


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chif·fo·nade

 (shĭf′ə-nād′, -näd′)
n.
Herbs or vegetables cut into thin strips or shreds, often sprinkled onto a dish as a garnish.

[French, from chiffonner, to rumple, crumple, from chiffon, rag, scrap of cloth; see chiffon.]

chiffonade

(ˌʃɪfəˈnɑːd)
n
(Cookery) finely shredded leaf vegetables used as a base for a dish or as a garnish

chiffonade

A garnish of shredded lettuce, spinach and sorrel.
References in periodicals archive ?
7 Add baby tomatoes, the cream and basil chiffonade (stacking, rolling tightly and slicing the leaves into thin, long strips).
2 Vidalia onions (rough chopped) 3 bell peppers (rough chopped) 6-8 stalks celery (rough chopped) 4 portabella mushrooms (rough chopped) 1 fresh whole garlic (6 bulbs) 1 bunch chopped green onions fresh basil chiffonade beef stock or demi glace 1 ring smoked kielbasa sausage PREPARATION (Note: When preparing to cook any meat--venison in particular--first let it reach room temperature.
Tom's technique, which he uses for all collards, is to cut off the thick stem from the bottom of the collard leaves, roll the leaves up lengthwise, and chiffonade the rolls into 1/2-inch strips.
He tops it with crystallized tarragon, a chiffonade of baked feuille de brick "hay," quenelles of green apple, and avocado sorbet, all garnished with salted kiwi and sliced avocado.
It's definitely a place to order the frutti di mare, which combines Gulf white shrimp, scallops, mussels and clams with garlic, diced Roma tomatoes and basil chiffonade sauteed in olive oil and tossed with a choice of linguini or gluten-free pasta.
Then, use it as is, or cut a chiffonade by stacking the leaves, rolling them into a cigar shape, and slicing them crosswise into narrow strips.
Dry the tops and run a knife through them (I could say chiffonade but that sounds poncy).
Pineda, Samantha Sanchez, Clark Yeong, Jeremiah Tan, Daphne Kate Yang, JL Maturan, and Ed Lester Akiun were served Smoked Salmon Roll Carpaccio, Filet de Veau Grille aux Doux Sauce et Chiffonade de carottes, and Baked Alaska.
KHARBUJA AUR TARBUJA (MELON GRANITA WITH WATERMELON JELLY AND FRUIT) INGREDIENTS For the melon granita 25g caster sugar 50ml water 600g Galia melon, about 1/2 melon, peeled and deseeded 1 teaspoon lemon juice Grated zest of 1 lime 10g fresh mint leaves, plus a chiffonade of leaves to decorate For the watermelon jelly 6 silverleaf gelatine leaves 90g caster sugar 90ml water 1/4 watermelon, deseeded and blitzed in a blender to make 400ml puree 60ml rose water Lemon juice, to taste To decorate A little rose syrup for drizzling blackberries, halved raspberries, halved black and green seedless grapes, quartered or baby mint leaves slice of Galia melon and watermelon, deseeded and cut into matchsticks METHOD 1.
KHARBUJA AUR TARBUJA (MELON GRANITA WITH WATERMELON JELLY AND FRUIT) g p and deseeded 1 teaspoon lemon juice Grated zest of 1 lime 10g fresh mint leaves, plus a chiffonade of leaves to decorate For the watermelon jelly 6 silverleaf gelatine leaves 90g caster sugar 90ml water 1/4 watermelon, deseeded and blitzed in a blender to make 400ml puree 60ml rose water Lemon juice, to taste To decorate A little rose syrup for drizzling blackberries, halved raspberries, halved black and green seedless grapes, quartered or baby mint leaves slice of Galia melon and watermelon, deseeded and cut into matchsticks METHOD 1.
It's a lot to remember, especially when you're being tested, and all these years later, though I think I've forgotten a great deal, I can still tell my brunoise from my Macedoine and a chiffonade from a julienne.
This process is called a chiffonade, which means thin strips of ribbon.