Hand Method:
If julienning a long vegetable such as a carrot or a zucchini, begin by cutting off and discarding tips. Cut the veggie into thirds or fourths. Each piece should be about 2 to 3 inches long.
Cut each piece in half lengthwise. Then, cut each half lengthwise once more (you now have fourths). Repeat with remaining veggie pieces. Keep cutting each piece lengthwise until the julienned veggies measure 2 to 3 inches long by 1/4 to 1/8-inch wide.
If julienning root vegetables such as potatoes, turnips, fennel, etc. simply peel the vegetables, cut in half lengthwise and proceed as directed in above paragraph.
Mandolin Method:
You can buy a vegetable/fruit mandolin slicer at some supermarkets, Target, Walmart and cooks’ stores such as Williams Sonoma or Sur La Table. This kitchen gadget has different cutting attachments.
Use the attachment that has blades that are spaced approximately 1/4 to 1/2-inch apart.
Text © 2010 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
