I first tasted Cáis na Tire cheese in Sheridans cheesemongers in Dublin. At Myrtle restaurant we use two ages of Cáis na Tire, one for the carrot salad and one to use in cooking, instead of Parmesan. Salads have moved on from unseasoned iceberg and tomato salad and really can be a main event, not just a side dish, as this dish shows. The carrot puree goes wonderfully with lamb or even roast cod, so if you make a larger amount you can freeze it for another day. If your carrots have green carrot tops sprinkle some of them in there too.

Source: The Irish Times July 06, 2020 06:00 UTC