Your cart:
You have 0 item items in your cart
View cart
Total Price
Have a question? Click here to Ask a Chef


Culinary definition of julienne Food that has been cut into small, uniform, match-like pieces.

Julienne carrots 325x225Juliennes are most often small - the reference changing to sticks, batons or bâtonnets once you approach the size of average French fries (though fries can be of the julienne variety).  Carrots, apple, pear, potatoes, root veggies and such are likely candidates for julienning. 

A sharp knife is your best friend when learning to julienne, and once you learn how you will never stop.  We keep crisp apples and semi-ripe pears in the fridge, on-hand to julienne for salad. 

Julienne Pear Steps 220x604How to julienne:  First, cut the fruit or vegetable in half, then into quarters. Core if needed.  With a flat surface down and perpendicular to the cutting surface (horizontal), cut 1/8 to 1/16 inch (3mm to 1.5 mm) slices as permitted by the density of the item, taking care to hold the bundle of slices together.  Next, turn the bundle on its side so that all new cuts are horizontal, then, holding the bundle secure, make a second series of cuts of identical width, to create a bundle of rods.  

Julienne an apple or pear plus a large carrot or jicama (quarter-large or half-small) then toss in a bowl with a 1/4 cup or so simple vinaigrette, before resting in the fridge while you see to prepping the rest of lunch or dinner.   Toss with greens of choice and some crumbled goat or feta cheese just before serving.  Great make-ahead trick - easy and elegant.  

For a blow-their-socks-off hot-pink and lime-green garnish (perfect for Easter brunch),  toss finely julienned granny smith apples (skin left on) in beet juice (don't throw out that pickled beet juice), drain, pat dry and chill before adding to a summer salad or using as a colourful side on a small plate - gorgeous and delicious!

view other Kitchionary