Start by washing the outside of the leek to remove any sand/dirt from the outside. Cut away the root and discard.

Cut the leek into three sections: 1) The white up to where it fades to light green for use in saute dishes. 2) The center section of light green for sauces. 3) The dark green leaves with the ends trimmed for stocks.

The leeks should be cut in half and washed to remove any sand/dirt that remains between the layers.

Cut thin strips from the length of the white section of the leek.

Continue until both white halves are cut into strips.

Place several of the strips side-by-side. Cut across the strips to cut small squares.

This is a fine dice called brunoise.