o serve.
For the watermelon salad, combine watermelon, feta, olives and mint
For the pomegranate vinaigrette:
Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning.
For the watermelon salad:
Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.
In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.
Set aside.
Mix the watermelon and red onion together in
lack pepper. Toss with the watermelon, tomatoes, avocado, lettuce and pine
0 minutes. Transfer tomatoes to salad spinner and spin until seeds
tir in capers.
Arrange watermelon slices on a large platter
oat cheese slices) to cut watermelon into circle shapes. Cut circle
Remove rind from watermelon and discard.
Cut watermelon into 1-inch cubes (about 12 cups).
Cut each tomato into 8 wedges.
Cut cucumber in half lengthwise; cut crosswise into 1/2-inch-thick slices.
In large serving bowl, combine watermelon, tomatoes, cucumber, red onion, jalapeno chiles, lime juice and cilantro; toss well.
(Can be prepared a day ahead.)
Refrigerate.
Before serving, toss with salt, if desired, pass extra-virgin olive oil to drizzle over salad.
and remove from heat. Place watermelon rind into a large heatproof
Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.
Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.
Whisk together vinegar, honey, orange juice, orange zest, vegetable oil and 2 tbsp scallion. Season.
Arrange arugula on a serving platter. Layer watermelon, strawberries, radishes, remaining scallion and herbs over top. Serve with vinaigrette.
Scoop out a whole watermelon using a small curler (so that the flesh is in balls).
Dice two or three white onions and fresh mint- to taste (or parsley in a pinch).
Mix through and enjoy.
de-seed the cantaloupes and watermelon.
Using a melon baller
Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.
Place watermelon in a large bowl.
Heat grapeseed oil in a skillet over low heat; cook and stir scallions and jalapeno peppers until fragrant and warmed, 1 to 2 minutes. Spoon scallion mixture over watermelon; season with salt and pepper and toss to coat. Sprinkle parsley over salad.
br>Cut each slice of watermelon into triangles and transfer to
4 cups.
*NOTE: The recipe for the caramelized nuts will
Heat oven to 400\u00b0F Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes.
Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles.
Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts.
Drizzle with the lime juice and oil.
Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Break the prosciutto into pieces and sprinkle over the salad before serving.
ven, balanced, level-sitting, ripe watermelon that fits ice chest or