There is something so appealing about the word "Julienne." The word conjures up images of thin strips of leeks or carrots. The long and lean strips just look so appetizing served on a simple plate. Do you "julienne" - "slice and dice" or "chop" vegetables to add an elegant touch to a summer lunch or supper? Perhaps there is a sweet little bistro with the name "Julienne's" near you to stroll to and be served a plate of julienned veggies.
I shall be julienning some veggies for a little aperitif on the patio.