This is a sponsored post. I’ve teamed with Brabantia to review one of their products, a chef’s knife. Believe me, I don’t team with any brand unless that brand embraces similar values regarding cooking, family and the kitchen as mine. My review of this product comes only from how I really feel about it. I will speak the truth.
I love salads. And, this cumin coriander chopped salad is one easy tasty pops of flavor and textures winner.
Making a salad means chopping, dicing, sometimes mincing and always some kind of cutting. Probably one of the most treasured items you have have in your kitchen is a good knife. A versatile knife. A knife that pulls double and triple duty with whatever you’re doing. I’ve been through lots of knives. Inevitably, some are good, others are mediocre, some are down right bad.
When Brabantia sent me their Chef’s Knife, I was first of all impressed with the packaging. The handle was nestled in a velvet-like three-dimensional mold that protected it. The blade wasn’t touching any part of the box. Made of ice hardened steel, this knife fit the palm of my hand like it had been personally molded for me. The handle even has an integrated finger guard. This is important because this is one sharp knife, a long blade with a very sharp point. It’s so sharp that I think it could cut through bone without much effort. Now, I didn’t try that, but I could tell just by the feel of cutting vegetables.
According to Brabantia the knife is dishwasher safe. But, with any knife like this, really high quality, I always wash by hand, dry and put away immediately. That helps keep it in tip top shape. While this knife has a 10 year guarantee, I could imagine something of this quality being handed down to other generations of cooks much like cast iron skillets. I can honestly say that I love this knife. At first, I was a tad bit timid, almost afraid of it because it’s so powerful, but with careful handling and execution, it makes my job in the kitchen so much easier and faster. Just take a look at my corn cobs. I mean with one swipe of this knife, the kernels came off without any issue. It was like magic almost! The knife just slid down the cob (of course, you always have that corn stable) without having to return for another stroke.
This knife’s available on Amazon for about a hundred bucks. It’s worth every penny of it…well, that is, if you are going to use it, enjoy cooking and want efficiency with what you’re doing in the kitchen. Just be cautious as always with any kind of knife!
- 1 package (9.6 oz.) Dole Chopped Salad (I used the Bacon & Bleu, but you won’t be using the bacon and blue)
- 3 cups corn, fresh, cooked and cut from cob
- 1 cup cucumber, diced
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 tsp. sea salt
- 1 tsp. coarse ground pepper
- 1 large lime, juice
- 4 Tbl. extra virgin olive oil
- 1 tsp. whole peppercorns (I used pink.)
- Combine the chopped salad, fresh corn cut off the cob (that’s been cooked) and cucumbers in a large mixing bowl.
- Add the cumin and coriander seeds, salt, and pepper. Toss and blend with your hands.
- Squeeze the lime juice on the mixture. Drizzle on the olive oil. Toss and blend.
- Top with the whole peppercorns. Refrigerate about an hour before serving.