Brunoise (Pronunciation: BROON-wahz) is a culinary knife cut in which the food item is first julienned (cut into thin match sticks),and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side. A brunoise should be consistent in size and shape, as this helps to create a pleasing presentation. A perfect brunoise is considered to be one of the overall most difficult knife techniques. That being said I took my shot at it on last night salad.
Cucumber-Pear Salad
~ Ingredients:
1 medium carrot brunoised
1 medium cucumber brunoised
1 medium pear brunoised
1 green onion finely sliced
rice vinegar
olive oil
salt and pepper to taste
~ Directions:
Toss everything together in a serving bowl and lightly sprinkle with vinegar and oil. Salt and pepper to taste.
For a great tutorial on how to dice check out this video of Adia Mollenkamp I found on Chow .
