Countess Garden Salad

The weather is super nice lately in southern California .  Not too hot, not too cold, and the sunshine doesn’t scorch! So I decided to take a personal day off, just to do whatever it is I please.  As it turns out, it was a super productive day.  First I filmed two episodes of cooking short clips with my roommate, Peter.  Then I sat in front of my laptop for a while, but the nice weather was just too tempting.  I picked up a baskets and a pair of scissors, went into the yard to find edible material for the kitchen.  And I had a harvest!!! When I got back in the house, I had lemons, Clementines, mints, lavender flowers, edible flowers, rosemary and the sorts.  So I made myself a salad.  Hope you guys enjoy what a good sunshine day had inspired me. 

A Ingredients                 

Fish fillet                         1 piece

Flour                               1 tablespoon

Oil                                   1 tablespoon

B Ingredients

English cucumber                     6 slices (grate into thin swirly slices)

Kale, tear into bite size              1 cup

Carrots, shredded                     ½ cup

Brussels sprouts, shredded          3 pieces

Red bell pepper                         ¼ cup (thinly slices)

Red onion, thin slices               ¼ cup

C Ingredients

Arugula                         1 cup

Avocado, sliced              6 slices

D Ingredients

Fresh lemon juice                    2 tablespoon

Orange marmalade                   1 tablespoon

Honey                                       1 tablespoon

Dijon Mustard, whole               1 teaspoon

Garlic, minced                           1 teaspoon

Mint, minced                            1 teaspoon

Cranberry, orange flavored      2 tablespoon

Olive oil                                   2 tablespoon

Salt and pepper                           to taste

Directions:

1. Reserve the olive oil, measure the rest of the D ingredients into a medium mixing bowl.  Slowing add the olive oil in while beating the dressing to emulsify the dressing.  Salt, sugar, and pepper to taste.

2. Place all B ingredients into the mixing bowl with the dressing, let the ingredients sit while you prepare the rest of the salad.  

3. Then prepare the fish, heat the oil in a frying pan, lightly bread the two sides of the fish fillet and place into the hot frying pan.  Cook a few minutes on each side, then place onto a couple of kitchen towels to absorb excess oil. Cut into bite size pieces.

4. While plating, toss the arugula into the marinated veges, place into a salad bowl or a plate, then place the avocado slices onto the salad, top with the fish fillet. 

5. If you have any edible flowers, pick them and wash them, place on the plate to decorate the salad or serve with the salad.  

Serving: 1