Inexpensive mandolines are suddenly widely available. They're showing up in cookware shops and even in grocery stores. We're wondering if you have one yet.
On The Martha Stewart Show, Jamie Oliver recently recommended this Kyocera Mandoline (Sur La Table, $29.95) to make his Italian street salad.
These simple mandoline slicers create crunchy paper-thin slices of apple and fennel that will be the star of the winter salad bowl. While fancier mandolines, like the de Buyer V-Pro Mandoline, can do waffle and crinkle cuts and other tricks, they cost five times more. The attachments also take up space.
Do you have one? What do you think? Let us know in the poll below.
I can't mention mandolines without saying: Be careful! Always use the finger guard. Mandoline blades are razor sharp and should be used and stored with caution.
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Comments (3)
Has anyone used the de Buyer Mandolines? There are three types V-pro, and the La and the Swing which I think is the black plastic. Are they worth the money? Any suggestions on which to buy? I have a pampered chef and sort of have problems using it.
I just got the OXO mandolin today. I wondered what the little holes on each side of the hand guard were for. Apparently you can snap the handguard upsidedown under the mandolin for storage.
I would love to make celery root remoulade more often. The hardness of the celery root wrecked the cheap Japanese mandoline I had (something well rated by the NY Times some years ago). Can anyone recommend a mandoline tough enough to stand up to celery root?