про еду

про еду

четверг, 29 июня 2017 г.

Watermelon, Arugula, and Pickled Onion Summer Salad

Author Notes: This is a light and refreshing salad that pairs well with barbecued
meats on a hot summer day. The sweetness of the watermelon and the bitterness of the arugula is highlighted by the tartness of the pickled onions. All is tossed with a light, crowd-pleasing vinaigrette. 

Watermelon, Arugula, and Pickled Onion Summer Salad

Serves 8
For the salad and vinaigrette:
  • 1small to medium seedless watermelon
  • 1/8cup red wine vinegar
  • 1tablespoon freshly squeezed lemon juice
  • 1teaspoon salt
  • 1/4cup olive oil
  • 4cups arugula
  • 1/2cup crumbled goat or feta cheese

For the pickled onions:
  • 1/2cup thinly-sliced red onion
  • 1/2cup apple cider vinegar
  • 1teaspoon salt
  • 1tablespoon sugar
  • 1teaspoon whole black peppercorns
  1. Cube the watermelon into bite-sized pieces. Set aside.
  2. To prepare pickled onions, thinly slice the onion, using mandoline for even cuts if you have one available.
  3. In a small saucepan, combine the remaining pickling ingredients and bring to rapid boil, then remove from the heat. Place the sliced onions in heat-proof jar and pour the liquid over to evenly coat. The onions should soften within 15 minutes, depending on thickness.
  4. In a small bowl, combine the red wine vinegar, lemon juice, and salt. Slowly whisk in the olive oil until incorporated.
  5. In a mixing bowl, lightly dress and the arugula to taste and toss, then place it in a serving dish. Top it with the cubed watermelon, crumbled cheese, and pickled onions. Finish with any remaining vinaigrette, if desired.


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