Watermelon and Red Onion Salad is simple, tangy, sweet and cool with an exceptional combination of flavors and textures that are wonderfully soothing to the palate. Exceptional cuisine.


Watermelon and Red Onion Salad
 
Author:
Recipe type: Salads
Cuisine: American
Serves: 6
Ingredients
Dressing:
  • 1 Tablespoon chopped shallots
  • 1/3 Cup raspberry vinegar
  • 1/3 Cup fresh or frozen raspberries, pureed and strained
  • 2 teaspoons honey (or to taste)
  • 1/3 Cup olive oil
  • Kosher salt and fresh ground pepper
Salad:
  • 2 medium red onions, thinly sliced
  • 2 bunches watercress, stems removed
  • 8 Cups watermelon cut into 1-inch cubes (use both red and yellow watermelon if available)
Garnish:
  • Feta or Ricotta Salata cheese, crumbled (optional)
  • julienned mint leaves (optional)
Instructions
  1. In a medium bowl, whisk together the shallots, vinegar, raspberry puree, honey and oil. Season to taste with salt and pepper.
  2. Separate the onions into rings.
  3. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.
  4. Put the cubed watermelon in a bowl with the onion rings and mix gently.
  5. Place watercress on each plate. Top with watermelon and onion mixture.
  6. Garnish with cheese and mint leaves (if desired).
Notes
Ideal for summer lunches when melons are at their peak of ripeness, this refreshing salad is an appetite stimulator as well as a radiant color complement to any outdoor buffet. Blueberries, feta cheese or fresh figs make a wonderful addition to this salad.

To serve, arrange a bed of watercress on each chilled plate.

Top with the cubed watermelon and drape the onion rings on top.

Drizzle with the vinaigrette and garnish with the mint leaves, 1/3 cup if desired.

Recommended wine: a fruity, slightly Gewurztraminer or Johannesberg Riesling accentuates the sweet melon and rasberry tastes in this salad.

This recipe was created by the executive chef at Jack's Tavern, Belmar, NJ.

 

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