Julienne, a thin, match-like cut, is also known as the “French cut” and is regularly taught to culinary students at ...

or twice the size of julienne matchsticks. This cut is best for dippable sticks on a veggie tray (they're a bit slimmer than the carrots from your childhood lunchbox), thin-cut french fries ...

Toss together mixed leafy greens, thinly sliced radish, and julienned fermented carrots. Add a handful of chopped herbs like parsley and dill for an aromatic touch. Dress it lightly with olive oil and ...

Remove from the heat and add the salt. Wash, peel and trim the carrots. For this salad you should ideally julienne the carrots, which means to cut them into very thin strips. The easiest and ...