Week 52: Avocado Salad with Carrot-Ginger Dressing

As I typed the title, I realized that this post marks 52 weeks of cooking. Fifty-two weeks as in a year. A year of yum.

Initially, the idea of this project was to cook a new, step-outside-of my box, and gain-cooking-skills-in-the-process recipe. I wanted to be comfortable in the kitchen, and I wanted to be confident that I had enough know-how go in the kitchen to make dinner, and not have to have a back-up plan in case it didn't turn out.

I think I have gained a lot over that year (give or take a few busy weeks that we might have needed to take a break). I have practice with a few stand-by techniques that don't intimidate me anymore in recipes. I have tried new foods that I never knew I liked before. I have learned that I almost ALWAYS underestimate how long it will take me to cook something. I have gained a greater appreciation for where food comes from, and I have given myself permission to spend a little more money on quality and organic ingredients (I would also like to thank Jillian Michaels and Food Inc. for that revelation.)

In this year I have moved from a tiny apartment kitchen, to a spacious, beautiful kitchen in the house that I bought. I have gotten to spend countless hours in the kitchen with my lovely friend, Abigail. I have gotten quite the reputation at school for bringing new, interesting dishes for lunch.

Abby and I are going continue our food adventure, and we'll see where it takes us. We've discussed beginning this next year with some sort of theme, but for now, just look for things that we have most likely found ourselves drooling over in a cooking blog or magazine.

Today's recipe was courtesy of Smitten Kitchen. It was a fun, summery, light salad recipe, and I really enjoyed the Asian flavor. It was also really easy to make, despite the fact that I've never cooked with fresh ginger or miso before. I'm excited to show off these leftovers at lunch tomorrow!

Year of Yum Rating: 4 STARS

INGREDIENTS
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water

1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered



Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.