Julienne is a technique used to cut vegetables or fruit finely into matchstick-sized pieces, and it can take your everyday dinner from drab to fab with little to no extra effort.
Step 1: Peel the carrot and cut into shorter, 5 to 6 cm lengths; for rounded items like the carrot, trim the rounded sides square to stop it from rolling.
Step 2: Cut each piece into thin slices, lengthways. Stack a three or four slices on top of each other and cut into fine strips.
With practice, julienning will become a lot easier, and you’ll soon be dicing your fruits and vegies like a pro, making dishes like this longevity and wealth noodle soup and tuna and beetroot fattoush salad with labne a piece of cake!
By Deirdre Fogarty
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