Wednesday, January 22, 2014
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Grilled Watermelon Salad
Sounds strange doesnt it? Well, it is strange but cool and refreshing. This isnt something Ill have on a regular basis because its well....odd...but it was interesting enough to make for company and it provoked discussion and interest. In the future I would let the watermelon cool a little bit before placing it over the arugula but thats my preference. One of my guests said she liked it warm because it melted the feta a bit. I lighly dressed this salad with extra virgin olive oil and a splah of balsamic vinegar. It doesnt need much. You make want to make the balasamic reduction, I made it but didnt like it, so I didnt serve it. Whatever you decide is fine with me just give it a try and youll be sure to get some ooohs and aaahs..JPG)
Grilled Watermelon Salad
Courtesy of Claire Robinson
Ingredients:
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper
Directions:
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
Grilled Watermelon Salad
Sounds strange doesnt it? Well, it is strange but cool and refreshing. This isnt something Ill have on a regular basis because its well....odd...but it was interesting enough to make for company and it provoked discussion and interest. In the future I would let the watermelon cool a little bit before placing it over the arugula but thats my preference. One of my guests said she liked it warm because it melted the feta a bit. I lighly dressed this salad with extra virgin olive oil and a splah of balsamic vinegar. It doesnt need much. You make want to make the balasamic reduction, I made it but didnt like it, so I didnt serve it. Whatever you decide is fine with me just give it a try and youll be sure to get some ooohs and aaahs.
Grilled Watermelon Salad
Courtesy of Claire Robinson
Ingredients:
1/2 (5-pound) seedless watermelon
1/4 cup balsamic vinegar
Extra-virgin olive oil
Kosher salt (specialty salt is great here, if on hand)
2 cups fresh baby arugula, washed and dried
1 cup goat cheese, crumbled, preferably a French Chevre
Fresh finely cracked black pepper
Directions:
Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.
Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.
Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.
To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.
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