Watermelon and Red Onion Salad
List of Ingredients
Watermelon and Red Onion Salad
This dish is ideal for summer lunches when
melons are at their peak of ripeness. Not
only is it an appetite stimulator, but it is
also a radiant color complement to any
outdoor buffet. Blueberries or fresh figs
add an extra special touch.
Suggested accompanying wines: slightly
sweet Gewurztraminer or Johannesburg
Riesling
Ingredients:
1 Tbs. chopped shallots
1/3 cup raspberry vinegar
2 tsp. honey butter, to taste
1/3 cup olive oil
1/3 cup fresh or frozen raspberries, pureed
and strained
kosher salt
freshly ground black pepper
2 medium red onions, thinly sliced
8 cups watermelon, cut into one-inch cubes
(use both red and yellow watermelon, if
available)
2 bunches watercress, stems removed
garnish with julienned mint leaves
Preparation:
In a medium bowl, whisk together the
shallots, vinegar, honey butter, olive oil
and raspberry puree. Season to taste with
salt and pepper. Separate the onions into
rings. Pour the vinaigrette over the onions,
and marinate in the refrigerator for at least
15 minutes. To serve, arrange a bed of
watercress on each chilled plate.
Top with cubed watermelon, and drape the
onion rings on top. Drizzle with the
vinaigrette, and garnish with the mint
leaves, if desired.
Yield: 6 servings Recipe
|
|
member logon
