Foodie Vocab #10: Chiffonade
Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!
This week’s word is: chiffonade (noun, verb).
Please choose the most appropriate definition for chiffonade. (No cheating!)
a.) A batch of vegetables such as carrots or peppers cut into the shape and size of matchsticks.
b.) A light airy cake that is often flavored with citrus.
c.) A cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips
d.) Thinly sliced raw meat or fish served with a sauce.
This time the photo can apply to multiple choices so I know you can’t cheat :)
And the answer is…. c.) A cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.
As pictured in the salmon crudo above, chiffonade essentially creates a batch of herbs for sprinkling onto recipes for garnish or flavor. You can add a chiffonade to a pasta sauce, a pizza, a tart, a ceviche – just about anything that uses finely chopped herbs or leafy greens.
The above photo is from Herbivoracious who made an heirloom tomato tart and topped it with a chiffonade of basil.
Recipes that use a chiffonade:
Asparagus with Melon and Prosciutto with Shaved Parmesan and Fresh Basil
Spaghetti Squash with Basil and Red Peppers
Spicy Chicken Tender Stack with Heirloom Tomato Salad