It refers to thin strips or shreds of vegetables or herbs.
a fine slice or shred of leafy vegetables or herbs
a garnish of thin strips of vegetables or herbs
As a verb the term refers to the technique of finely slicing herbs and leafy greens, as a noun to the finished product. The easiest way to chiffonade larger leaves (cabbage, for example) is to stack and roll them into a cylinder; then use a sharp knife to make parallel, closely spaced, diagonal cuts. Smaller leaves may just be stacked and sliced. Chiffonade is often used as a garnish or as a bed for other ingredients.
a soup garnish made with sauteed strips of lettuce or green vegetables.
Salad herbs finely shredded and then sauted or used in salads.
Leafy vegetables or herbs that have been sliced or shredded into thin strips.
To slice into very thin strips or shreds. Literally translated from French, the term means "made of rags".
very finely chopped - for a garnish.
To cut into thin shreds. Usually applied to leafy vegetables or herbs.
Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups.
French for 'made from rags.' In cooking it refers to a small chopped pile of thin strips of an ingredient. Usually it is raw, but sometimes sautéed. Mostly used to garnish.
finely cut vegetable strips used to garnish soups, raw, or simmered in butter. Lettuce and sorrel often are used in this manner.
Vegetables cut in thin strips or shreds.
Thin strips or shreds of vegetables (classically,...
Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
