If you receive Sara Kate's weekly Kitchn Email (quick, sign up here!) then today you're in for a treat. She's sharing the Korean grilled ribs we had a couple nights ago at an Apartment Therapy editors' retreat. They were delicious and totally addictive. But the side dish we prepared to go with them was nearly as good: a simple salad with lettuce, Asian pear, and julienned scallions.
I sliced up all the scallions, and I have to admit that I had never julienned this particular vegetable. Here's how I did it, but I also want to know: how would you julienne these thin little onions? To julienne a vegetable or fruit is to cut it into long, thin strips like matchsticks. This is more commonly done for hard vegetables like carrots, celery, and potatoes. I had never done it on the long, tender scallions.
I used a basic but time-intensive method of simply cutting each scallion into thirds then slicing it carefully into small slivers. This is a great shape for scallions, we discovered; you can wrap the scallion strips around the meat, if you want, and it gives them a more delicate texture and taste than the usual little chopped rounds.
But how would you do this? Would you use a mandoline or perhaps a negi cutter?
Related: Product Review: Benriner Mandoline
(Images: Faith Durand)