Most often, the word julienne is associated with under melted cheese with a golden crust, baked in the oven.

However, initially the concept of julienne meant the technique of cutting products. That is why there is julienne salad, and even julienne soup.

With a strong desire, you can even cook dessert julienne using a special technique for cutting products.

  • Recipe posted: Alexander Lozier
  • After cooking you will get: 4-5 servings
  • Preparation: 40 minutes
  • Cooking: 15 minutes
  • Preparation: 55 minutes
  • Calorie content: 160 kcal per 100 g

What do you need for mushroom and chicken julienne salad?

The Internet is replete, but today we will consider original salad julienne, for the preparation of which we need for 1 large salad bowl:

  • Potato boiled in peel;
  • leek 1 stalk;
  • Mushrooms (you can take champignons, white or any forest varieties) - 150 grams;
  • Chicken fillet (boiled or smoked) 100 gr.
  • Mayonnaise or sour cream sauce 2 tablespoons;
  • Hard cheese (gouda, eden, parmesan or mazdam) - 50-70 gr.

All preparation will not take you even an hour, and if you boil the potatoes in advance, then cutting the salad with proper skill will take about 10 minutes.

julienne salad recipe

As we said above, this is a technique for cutting vegetables. The main rule is that the products should be no more than 2 mm thick, and their length is usually 30-50 mm. This is a very thin straw. Not all foods can be easily cut this way. That is why we chose the right ingredients for the salad.

So, cut the mushrooms, potatoes, onions and chicken in the manner described. Lay potatoes in the first layer, then brush with sour cream and mayonnaise sauce, then leeks, then mushrooms, then mayonnaise, chicken, sauce again and finely grated cheese on top.

Mushroom julienne salad can be served garnished with herbs.

For lovers of hot snacks, we have prepared interesting recipe that will appeal to true gourmets.

In order not to forget, save the recipe to your wall.

Even those who do not know anything in French will easily guess that this country is the birthplace of the origin of the word " julienne". Julien means "July", since it was at this hot time of the year that method invented cuts fresh vegetables in the form of a straw. Bars with a length of 6–7 cm and a cross section of about 2 mm make it possible to preserve their delicate texture in vegetables, and it is also very convenient to prick them with a fork in several pieces at once and enjoy the combination of flavors.

Using the julienne method, French chefs cut products for those dishes that were not supposed to be processed for a long time under the influence of high temperatures. It's about salads. vegetable soups and sauces. The first experiments were carried out with vegetables, and later they began to cut meat, fish, mushrooms, etc. into thin strips.

This form of the resulting bars allows you to fry the product in just a matter of seconds. The most popular dish of mushrooms in cream sauce. It was cooked in a cocotte ceramic pot, which gave the common name to all the dishes served in it - cocotte.

Today, cocot is simply called julienne to simplify the perception of a complex name, such as, for example, " julienne mushroom cocot". Most often we are talking about an oven-baked dish made from the most different products- chicken, eggs, seafood, mushrooms, etc. As a rule, they all contain cream-based sauce, and sprinkle with grated cheese on top.

Julienne salad recipe with mushrooms

Now it is clear that one single salad called Julienne does not exist. If you often experiment when cooking and use the above method for cutting into thin strips, then you can easily call the invented dish Julien.

We offer you one of the most popular and fairly easy-to-make salads:

  • onion in the amount of 2 pieces cut into thin half rings. Fresh champignons in the amount of 200 g cut into thin strips and fry for vegetable oil along with onions;
  • Korean carrots in the amount of 100–150 g are squeezed from the marinade and combined with cooled mushrooms. Season with mayonnaise, garnish with finely chopped herbs and serve after a couple of hours, when the dish is infused.

Classic Julienne with chicken and mushrooms

You already know how to cook Julienne salad. And now we bring to your attention classic version dishes with the same name.

It is baked in small metal cocottes, which can be purchased at any cookware store:

  • onion in the amount of 200 g, peeled and cut into thin half rings. Saute in a pan until transparent, but the main thing here is not to overdo it, not to give it the opportunity to fry too much;
  • four hundred grams chicken fillet cut into thin strips. To prepare this dish, it is better to buy frozen chicken, because soft meat will be difficult to cut thinly, and slightly frozen is ideal for this;
  • cut the fresh champignons in the same way as the meat and, removing the onion from the pan, place the following two ingredients there. Salt, pepper and fry until tender;
  • grease the cocotte makers with butter and spread the prepared ingredients over them, pour over the sauce, sprinkle with grated cheese and put in the oven for literally 15 minutes until a golden brown crust appears;
  • and the sauce is prepared as follows: sift the flour, dry it in a dry frying pan for literally 1 minute. Add butter to it room temperature and keep on fire for another minute. Turn off the gas. Heat the cream in a saucepan, but do not bring to a boil. Pour flour into them and mix well. Put the saucepan on the fire, bring to a boil and use as directed.

Seafood julienne

The recipe for this second course is no worse than the Julienne salad recipe. Those who love seafood will be delighted and will be able to please not only themselves, but also their loved ones:



  • boil shrimp in the amount of 200 g in salted water for literally 1 minute. Cool, peel and if they are large, then cut, although you can not do this. a pack crab sticks thaw at room temperature;
  • in a deep container, dilute one tablespoon of flour with a small amount of warm boiled water. The resulting consistency should resemble sour cream. Now add 5 tbsp. l. broth left over from shrimp, 3 tbsp. l. cream and 2 tbsp. l. mayonnaise sauce. Salt to taste and mix thoroughly;
  • cut the crab sticks into strips and, together with the shrimp, distribute them among the cocotte makers. Pour sauce over, put in a small piece butter and sprinkle with grated cheese;
  • send to the oven, heated to a temperature of 160 ⁰С for 10 minutes. This should be enough time for the cheese to melt and acquire a beautiful golden brown color.

Julienne in a multicooker

If you don’t have time to prepare the sauce, fry all the ingredients separately, and the slow cooker is gathering dust on the shelf and waiting in the wings, use it and you will be satisfied not only with the result, but also with the process: it will take a minimum of time and there will be practically no dirty dishes.

Here classic recipe with mushrooms:



  • cut the garlic clove into 3-4 parts and throw it on the bottom of the bowl, adding 30 g of butter. Turn on the "Frying" mode. This process of flavoring the oil with garlic is very important as it will affect the final taste of the dish;
  • Peel a couple of medium sized onions. Cut the onion into thin half rings. Remove the fried garlic from the bowl of the appliance and place the onion there. Saute until the oil is completely absorbed;
  • fresh champignons in the amount of 350 g, washed and cut into thin strips. Send them to the onion and simmer without closing the lid of the multicooker by setting the "Baking" mode;
  • As already mentioned, we will not cook separately. And just add a heaping tablespoon of flour to the mushrooms. Mix well. Add another piece of butter;
  • after 3 minutes, a mass of dense consistency should be obtained. It must be poured with 230 ml of milk and mixed quickly. Milk will absorb flour and there will be no lumps;
  • simmer for another 5 minutes until the composition thickens. Add salt to taste and, if desired, a pinch nutmeg. Now it remains to grate 100 g of any cheese and start baking;
  • if you have cocottes or small pots - great. You can spread the mass over them, put them on a steamer and leave to bake for 7 minutes. If these are not available, just sprinkle your mushrooms with cheese, close the lid of the multicooker and set the timer for 5 minutes. And then enjoy an incomparable French dish.

Now you know everything about cooking rules french dishes called Julienne and you can easily cook it using a variety of ingredients. Enjoy your meal!

Hello dear readers of our culinary site site. Today you will learn amazing and delicious julienne salad recipe, which is cooked deliciously, quickly and beautifully. Julienne salad can be served at various holidays, events, meetings, or just for your own tasting with family or friends.

To prepare julienne salad, you will need the following ingredients:

Fresh champignons - 300 grams.

Chicken fillet - 250-300 grams.

Bulbs - 2 pcs.

Low-fat sour cream (10%) - 400 gr.

Cheese - 150 gr.

Flour - 2 tablespoons.

Sunflower oil - 1/3 cup.

Spices to taste.

julienne salad recipe

To prepare this wonderful julienne salad recipe right and beautiful, you need:

Cut the fillet into small pieces.

Finely chop the onion.

Fry the chicken with onions over medium heat until the onions are golden brown.

Cut mushrooms into large pieces.

Add mushrooms to chicken and fry until excess water is gone.

In a frying pan over low heat, lightly fry the flour until a light cream color.

Add sour cream and mix well with flour. The flour should “disperse” and swell.

Pour sauce over mushrooms and mix well.

Arrange the julienne in pots or cocotte makers.

Grate cheese on coarse grater and sprinkle over each serving.

Put the pots in the oven and simmer, without closing the lid, for 30 minutes at a temperature of 150 degrees.

Enjoy your meal!


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