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Tomato Julienne Salad: French Vegetable Knife-Cut Recipe

Prep15 min
Total15 min
Yield8 portions
LevelBeginner
 
 
About This Recipe

Prepare a tomato and vegetable julienne salad with fine, even strips of carrot, cucumber, peppers and celery. Learn the knife cuts, tomato presentation and vinaigrette technique.

Scale This Recipe

Servings

Ingredients

Units
  • 8 medium ripe tomatoes
  • 3 small shallots, — peeled and sliced
  • 4 medium green onions, — finely sliced
FOR THE JULIENNE SALAD
  • 0.5 cup fine carrot
  • 0.5 cup fine julienne cucumber
  • 0.5 cup fine julienne red bell pepper
  • 0.5 cup fine julienne yellow bell pepper
  • 0.5 cup fine julienne celery
  • 1 tablespoon finely chopped cilantro
FOR THE VINAIGRETTE
  • 3 tablespoons lemon juice
  • 9 tablespoons
  • Salt and pepper, to taste

Instructions

  1. 1
    Make the : In a non-reactive bowl, in the ingredients in the listed order. Taste and rectify seasoning if necessary, and reserve.
  2. 2
    Make the julienne salad: The ideal size would be 5 centimeters long and 2 millimeters square, for all vegetables. Mix in a bowl and with cilantro, lemon juice, olive oil, salt and pepper to taste.
  3. 3
    Plate: Wash and core the tomato. Split the tomato in half going through the core. Slice the tomato in thin and regular slices. Plate the tomato slices in a large circle, one at the time, by overlapping. Brush the tomato with vinaigrette and with shallots and green onions. Garnish the center with seasoned vegetable julienne and serve.
Techniques in this recipe
Whisking
Take It Further

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This recipe connects to Professional Vegetable Cuts — learn the technique step by step in the video lessons.

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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

A good salad lives or dies on the dressing balance — start light on the acid, taste, then adjust. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

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