Over the moon about my new Shun knives (especially since I met with the designer and received a personal chopping tutorial).  So sharp, so quick, such ease.  They have changed my life.  Just another example of how the proper tools make all the difference in the kitchen.  All I want to do now is…. CHOP.  I rarely make salads as a main course for dinner, but as I’ve been so jazzed about chopping I was lured by the following recipe (adapted from GOOP) where basically all the ingredients require a knife takedown.  Salad was deliciously fresh, clean, simple.  And the chopping? 100% Shuntastic.

Lee Gross’ Vietnamese Salad for GOOP:


  • 4 large bok choy leaves, rough bottoms discarded, stems cut into ¼” bias and leaves shredded
  • 4 big leaves Napa cabbage, shredded
  • 1 bunch watercress (discard thick stems), roughly chopped
  • 1 large carrot, peeled and cut into matchsticks
  • the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
  • ½ small cucumber, thinly sliced on the bias
  • 1 red Thai chili thinly sliced
  • ½ cup roasted, salted peanuts, roughly chopped
  • grilled shrimp (chopped)

Vietnamese Dressing

  • ¼ cup fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon hot pepper sesame oil
  • ¼ cup fish sauce
  • 2 tablespoons agave nectar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 tablespoons finely diced shallot