Julienne is a culinary technique which involves chopping vegetables into long, thin ‘matchstick’ shapes. It’s often used in salads for their attractive shape, such as in the classic celeriac remoulade.

And it’s not just for show.  For example, julienning fries means the oil is able to reach more of the surface area for a crispier texture, while raw julienne vegetables are easier to eat because they are so fine.



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