Make a Stunning Salad with a Super Sharp Knife
By Andrew Zimmern
Learning how to sharpen your knives on a whetstone at home will take your cooking to the next level. A nice, sharp knife makes such a huge difference. Just get into the meditation of it, go slow, be precise. I’ll show you everything I know to get you set up for success.
And once you have a sharp blade, I’ll walk you through my favorite niçoise salad. It may be cliché, but classics are classics for a reason, and this one is my go-to for weeknight meals and special occasion dinner parties. With a sharp knife, you’ll be able to make a presentation to awe the most discerning of guests.
PSA: if you just don’t want to sharpen your knives at home, I get it. Shun will sharpen your blades for you, free of charge, if you send them in. You only pay shipping and handling. More info here.
Tuna Nicoise Salad with French Vinaigrette
Ingredients
French Vinaigrette
- 1 large egg yolk
- 2 tablespoons Dijon mustard
- 2 tablespoons aged sherry vinegar
- 1 tablespoon fresh squeezed lemon juice, plus some zest
- 1 large garlic clove, passed on a Microplane
- 1 small shallot, minced very fine
- 2 tablespoons water
- 1/2 cup canola oil
- 1/2 cup olive oil
- Kosher salt
- Pepper
Salad
- 2 to 3 heads baby gem lettuce leaves (or romaine)
- 6 new potatoes, steamed and halved
- 8 ounces green beans, steamed and cooled
- 1 pint cherry tomatoes, halved
- 1 cup niçoise olives
- 3 eggs, boiled until jammy and halved (see note)
- 1 jar anchovies
- 18 ounces tinned imported tuna cooked/packed in olive oil
- Fresh tarragon and parsley leaves
Instructions
First make the salad dressing. Whisk together all the ingredients except the oils. Add the oils one at a time in a slow stream whisking constantly to emulsify. Check for seasoning and acidic balance and serve.
Remove tuna from jars or tins, save the oil for another use if you’d like. Place tuna on plate, set aside.
Arrange plates or a platter with: baby gem lettuce leaves, new potatoes, green beans, cherry tomatoes, olives, jammy eggs and anchovies. Garnish with fresh tarragon and parsley leaves.
Place tuna, divided over the salad and serve, passing the sturdy French Dijon vinaigrette at the table.
Note
To make jammy eggs: Bring a large saucepan of water to a boil. Using a slotted spoon, carefully lower the eggs into water. Maintaining a gentle boil, cook for 6 1/2 minutes. Transfer eggs to an ice bath, and allow to cool for a couple minutes. Carefully peel and enjoy!
