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.
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
pickled onions:
- 1/2cup thinly-sliced red onion
- 1/2cup apple cider vinegar
- 1teaspoon salt
- 1tablespoon sugar
- 1teaspoon whole black peppercorns
- Cube the watermelon into bite-sized pieces. Set aside.
- To prepare pickled onions, thinly slice the onion, using mandoline for even cuts if you have one available.
- 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.
- In a small bowl, combine the red wine vinegar, lemon juice, and salt. Slowly whisk in the olive oil until incorporated.
- 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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