Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.
Great Green Salads
1 heart of romaine, coarsely chopped
1 pint grape tomatoes, halved
1 medium seedless cucumber, peeled and cut into 1/2-inch dice
1 small red onion, cut into 1/4-inch dice
1 cup corn kernels
1 cup diced cooked chicken
1/2 cup halved green grapes
3 ounces feta cheese, crumbled (1/2 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
Salt and freshly ground pepper
How to Make It
In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.
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