Cemeterrarium Salad
No bones about it, these bleu cheese skulls rest in peace atop 6 layers of organic matter with tombstone croutons are To Die For!
Print
Pin
Servings: 4
Equipment
- mini skull ice cube mold (Amazon affiliate link)
- tombstone cookie cutter (Amazon affiliate link)
Ingredients
- 2-3 cups quinoa, cooked (prepare according to package directions)
- 5 oz. bleu cheese (or feta cheese) (made into skulls)
- 4 slices wholegrain wheat bread
- 2 cups candied walnuts (see recipe below)
- 2 cups roasted beets, chopped
- 6 cups chopped greens (I used Kale)
- 2 cups dried cherries or cranberries
- 1 bunch green onions, thinly sliced
- fresh herbs, mini mushrooms, and edible flowers (garnish)
- bottled raspberry vinaigrette (to taste)
Instructions
- Cheese skulls: Press bleu cheese into skull mold and freeze for 1 hour. Unmold and keep refrigerated until ready to serve.
- Candied Walnuts: Preheat oven to 300°, line cookie sheet with parchment paper.Mix 2 tablespoons brown sugar, 2 tsp. cinnamon in a medium bowl and set aside. In a separate bowl, add 1 tsp vanilla extract to 1 egg white and toss in 2 cups walnuts and stir to coat. Use a slotted spoon to transfer egg coated walnuts into sugar mixture and coat well. Transfer sugar coated walnuts to lined cookie sheet in a single layer and bake for 20 minutes. Stir and bake 10 minutes more. Remove from oven and cool. (Store in lidded container for up to 2 weeks)
- Tombstone Croutons: Use a tombstone cookie cutter to cut out shapes from slices of wheat bread. Brush lightly with olive oil bake in a 350° oven until lightly toasted, ~10 minutes, turning half way.
- Assemble Cemeterrariums: Layer ingredients in glass bowls beginning with candied walnuts, dried cherries/cranberries, beets, quinoa, green onions, and greens. Add tombstone crouton, cheese skull, and then garnish with fresh herbs, mini mushrooms and edible flowers(optional). (I used some tiny purple flowers from my rosemary bush) Top with your favorite raspberry dressing and enjoy.