How to Julienne Leeks
- 1). Lay the leeks on a cutting board. Cut the root about 1/2 inch from the bottom (either throw the root away or add to a stock pot). Cut away the tough, dark-green leaves at the top of the leeks (these leaves are generally inedible). You will now have a light-green leek stalk of about 7 to 9 inches.
- 2). Cut the stalk in half lengthwise.
- 3). Wash the two halves in a bowl of cold water to remove the residual soil and debris. Shake off the remaining water and pat dry. Lay one of the half-stalks parallel to you on a cutting board.
- 4). Cut the leek into three sections, going crossways.
- 5). Hold one of the leek sections curved-side up, flat-side down, and turn it lengthwise. Hold the leek in one hand to keep it from moving, and slice the leek from top to bottom -- you want be moving the fingers away from the blade as you cut -- into 1/8-inch-thick sections. The resulting julienned leek slices will look like blades of grass.
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