I first enjoyed this delicious salad as an appetizer, served in lovely champagne glasses with the ingredients cut into very small pieces. It was a very trasty beginning to a festive summer meal. I think I can also serve it as a salad, with the ingredients cut into larger pieces, maybe diced (or a little larger). I'm going to serve it for a farewell dinner this week along with my mushrooom lasagna. (I'm serving my family's strawberry shortcake for dessert.) Cut the pieces all the same size and keep the ingredients really cold, and don't mix the sakad until you're ready to serve. Don't obsess about the quantities; just buy what you think is the right amount for your guests and go from there. Don't worry about the onions; so long as they're Vidalias or Mauis, they only contribute nice crunch to the salad and none of your guests will have a bad reaction. Do put the dressing ingredients in a blender. Just shaking or stirring with a fork won't provide the color and consistency you want. I bought a bunch of basil, used 2/.3 of it chopped in the salad itself and 1/3 of it in the dressing. I seeded the cucumber but I didn't peel it.
WATERMELON SALAD/APPETIZER
the dressing serves 6
watermelon (ripe, please, and no seeds)
cherry tomatoes
sweet onion, like Vadalia or Maui
English cucumber (the kind that comes in a plastic sleeve, with no need to peel or seed)
feta cheese
chopped basil
For the dressing
2-oz champagne vinegar
1 T honey
2 T olive oil
salt and pepper to taste
chopped basil
1. Put all the dressing ingredients into a blender and blend until thoroughly mixed and the dressing becomes thickened.
You can prepare all the separate ingredients ahead and keep them cold, mixing the salad at the last minute.
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