Hello, folks and have a great Monday! Wait, could Monday theoretically be great?
Indeed, it could be!
You may or may not be a grouchy person on Mondays, but I bet this salad would fix that.
Ladies and gentlemen, you’ve been waiting this moment for a few weeks, and finally it’s happening. Please welcome this ordinary salad with an outstanding (I’m not too humble sometimes) dressing. As a matter of fact, it’s Daiquiri kind dressing which includes a lot of berries, a hint of mint, and obviously (Cheyanne, please have a seat immediately!), a good (I mean GOOD) splash of rum.
You might not have read the previous post about incorporating alcohol in salads. Since I’m a generous guy, I’d love to help and navigate you to that post. It’s a must because I was talking about some fundamental things such as how not to drink all alcohol while incorporating it in a salad.
Are you interested in learning the context of the creation of this salad? You are not. That’s okay. I’ll tell you anyways.
Few weeks back we were celebrating one significant date, so I needed something pretty and light. Sure I could have served just a bowl full of all these edible flowers, but that wasn’t my goal. Perhaps, it’s a good idea, though, since these flowers are unstoppable and I’ve run out of the ways to use them up. I hate edible flowers. Just joking.
Thus, I had two ideas, a sophisticated salad and a sophisticated pizza, for instance with figs, prosciutto, and mozzarella. I suggested Andrew to pick one, and he chose a salad. In fact, that was the right pick because I was planning on a dessert as well. Talking about the dessert, I’ll post it soon. Don’t miss it!
This time I didn’t have the hard time working on a combo. I opted for a classical one, with peaches, Hamon or prosciutto, and mozzarella. And as you already know, with Daiquiri Dressing.
Yep, this salad could have been called Peach Hamon Mozzarella Salad with Daiquiri Dressing. But it doesn’t. Because when I was about to make the salad, I found out the mozzarella cheese had been missing. I don’t know what happened. I just was quite sure I grabbed it in the store. That’s why it’s just Peach Hamon Salad with Daiquiri Dressing. Actually, I faced the same “ingredient issue” when I was making the dessert. Very mysterious stories.
As about the dressing, I added a good amount of the rum, and it was good. Remember my thing with alcohol? So, I got already boozy while eating this salad:) Just kidding. I was having a glass or two of daiquiri at the same time. The important thing is a considerable amount of strong alcohol prevents any sorbet from being firm. That’s even better, though. It’s kind of slushy-dressing.
In a nutshell, it’s a perfect salad marriage. The Daiquiri Dressing while melting, incorporates all the ingredients together adding a really refreshing boozy twist.
The only problem you can face is the excessive amount of the dressing in the fridge. What am I talking about, though? There’s no such a thing like too much Daiquiri Dressing. Finish it up after this salad, for your dessert:)
And what about you, guys? What’s better – the wine sorbet dressing or rum sorbet dressing? Any guess what kind of dessert I’m going to share soon? And the most important question – do you know what happened to that mozzarella?
Rum in a salad? Sounds weird but intriguing? Make this Peach Hamon Salad with Daiquiri Dressing, and you won't be disappointed!
- 2 cups mixed berries (I used strawberries, raspberries, blackberries, and black raspberries)
- 5-7 large chocolate mint leaves
- 1/2 cup water
- 2 tablespoons lime juice
- 1/3 cup white rum
- 2-3 small peaches, sliced
- 3-4 cups arugula
- 6-8 slices of Hamon or prosciutto
- Edible flowers
- To make the dressing, place all the ingredients, except the rum, in a cup of your blender and process until smooth. Strain and discard the seeds.
- Place the mixture in a cup of the ice cream maker and process as recommended in the manual. When the sorbet is almost ready (5-7 minutes before the end), add the rum. The sorbet will remain soupy, and could use it at once or place in the fridge for a while.
- To make the salad, mix the arugula, peaches, and edible flowers.
- Divide the salad between two plates and top with the ham. Generously drizzle it with the dressing and serve at once.