Emerald’s Salad

This crazy concoction just kind of happened… It started with a pretty picture of a salad (with a link in another language!), a craving, and then a random list of things that I thought would oddly go together. The salad in the picture had cherries, and well I’ve never thought to put fresh cherries in salad. So please, bear with me. Keep an open mind and palate and give it a try – it really isn’t as weird as it sounds or looks. Oh and if you can think of a better name, well I am all ears. Cherry Munster Avocado Rocket Salad… well as you can see it’s a bit much and surely there is something better than Emerald’s Salad.

1 package of rocket (arugula) blend lettuce, washed

1 large avocado, sliced and lightly salt & peppered

10-25 cherries, pitted and halved

block of Munster cheese, shaved into slices*

dressing of your choice – we used an olive oil vinaigrette, 

          balsamic vinaigrette or raspberry would also be lovely.

 

Wash and dry lettuce, clean and prepare cherries, and prepare avocados once ready to assemble and serve – as they will brown.  You can prepare each serving and then dress; or toss all three ingredients with dressing and then dish up; shave slices of Munster on top to finish the dish. Enjoy.

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I love salad! I will also admit I had my reservations when I fixed this, but the flavors all balance nicely. The lovely bitter and peppery flavor of the arugula, with the sweet juice and pieces of cherries, rounded by the buttery avocado, more texture contrast with the mild creamy cheese, and all of it drizzled with the vinaigrette lending both the flavor of olive oil, vinegar and a hint of spices – good stuff!  

 

Chinese Carrot Salad

I call this Chinese Carrot Salad, because it is something I came up with to serve alongside stir-fry and fried rice.  Nothing ever really seems to go. Especially with stir-fry, because well you put most everything in it. This salad is super crunchy, sweet, savory and very refreshing. It would go well with fish or any number of dishes… but I always serve it with Chinese – hence the name.

12 oz carrots, cleaned and cut into fine matchsticks

1 Tbsp poppy seeds

1 Tbsp rice vinegar

1 tsp fresh grated ginger

2 Tbsp garlic and ginger infused olive oil (recipe below)

 

Directions: Prep carrots and place in a bowl with oil, vinegar, salt, pepper and fresh ginger. Cover and refrigerate for at least 1 hour so flavors can meld. Stir in the poppy seeds just before serving. Enjoy.

Garlic & Ginger Infused Oil: Method 1: Add several smashed garlic cloves and about 1 inch of chopped fresh ginger to a bottle of olive oil and leave to infuse about 2-3 weeks before using. Strain the oil after allotted time and store in a cool-dark place. Method 2: Bring oil, smashed garlic and fresh ginger to a simmer in a pan. Stir so the garlic and ginger do not stick or burn and turn to a very low heat for about 20 minutes. Let cool, strain and use. If you make more than needed store in the fridge covered for up to 1 week. 

I could eat the whole batch – it is that tasty. I hope you will make it, even if it is not with Chinese! 😉 P.S. I love poppy seeds.