If you're considering taking, or have already signed up for, our online cook school class on Applied Knife Techniques, you'll find all the details on how to prepare for it on this page.

Below, we have detailed what you'll cook and learn; the equipment and ingredients you'll need; and any advanced prep necessary. 

Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, PDFs of the recipes, and a reminder of the following information. This class is restricted to students aged 16 and older.

What You'll Cook (& Learn)

- Rainbow salad
- Honey mustard vinaigrette

Using this example, which incorporates a variety of vegetables and fruits, we'll teach you:

- The differences between European and Japanese knives
- How to sharpen, maintain and care for knives
- How to hold the knife safely
- ‘Tap and rock’ chopping
- How to segment citrus
- Practice, practice and more practice
- How to emulsify
- The components of a good salad dressing

This class is naturally vegetarian, as well as gluten- and nut-free. It can be adapted for vegan diets by swapping honey with sugar.

These ingredients yield enough salad for two people; we recommend eating it as a side with a protein of your choice. Please do not divide the ingredients if more than one person is taking the class—so everybody can learn how to use a knife properly!

Equipment

We've listed the equipment you'll need in order of use.

- Chef’s knife, sharpened if possible
- Cutting board
- Paper towel or tea towel, to secure the chopping board
- Large mixing bowl, for salad
- Medium mixing bowl, for dressing
- Whisk, for salad dressing
- Teaspoons, for measuring
- Tablespoons, for measuring
- Salad servers or spoon and fork, for serving

Shopping List

This is a complete list of the ingredients you will need for the class, including substitutions. We’ll go through the ingredients needed for each component (i.e. salad and dressing) in the ‘Advanced Prep’ section.

Fruit, Veg & Herbs

- 1 large, thick carrot
- 4 red cabbage leaves*
- 1 medium red onion*
- 1/2 a cucumber
- 1 whole orange
- 8-10 cherry tomatoes
- 1 head baby gem lettuce*
- Small bunch parsley (approx. 50g)*
- 1 yellow bell pepper
- 1/2 fennel bulb*
- 1 red chilli
- 1 garlic clove

Larder Goods

- 1 tbsp dijon mustard
- 1 tbsp honey*
- 1 tbsp cider vinegar*
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper

Substitutions

- White cabbage can be substituted red cabbage
- Shallots can be substituted for red onion
- Iceberg lettuce can be substituted for baby gem lettuce
- Fresh coriander can be substituted for parsley
- Celery can be substituted for fennel
- Sugar can be used in place of honey
- Red, white or sherry vinegar can be used in place of cider

Advance Prep

Please make sure to gather and measure out the following ingredients separately before class, and keep it nearby while we are in session. Please follow the instructions notated with the arrow ( > ) so you can focus on the lesson. We recommend grouping the ingredients together like so:

Rainbow Salad

- 1 large, thick carrot
- 4 red cabbage leaves
- 1 medium red onion
- 1/2 a cucumber
- 1 whole Orange
- 8-10 cherry tomatoes
- 1 head baby gem lettuce
- Small bunch parsley (approx. 50g)
- 1 yellow bell pepper
- 1/2 fennel bulb
- 1 red chilli
- 1 garlic clove

Honey Mustard Dressing

- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper

> Wash and dry vegetables and herbs
> Peel the carrot

Any Questions?

Please feel free to reach out to us at cookschool@boroughkitchen.com. As a reminder: Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, including how to interact with our instructor and co-instructor, who will be on hand to answer any questions. We'll also send PDFs of the recipes, which you can use as a reference point if you miss an instruction, as well as a reminder of all the information provided above.

To sign up for this class, click here.