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


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

also chiffonnade, food preparation technique, 1877, from French chiffonade, from chiffon (see chiffon) + -ade. In reference to the condition of the leafy stuff after it is so treated.

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