Watermelon and arugula salad

Click on the topmost title to open and scrollWatermelonSalad

This is one of my favourite summer salads smoky pine nuts and mint make  it special.   Peppery arugula is paired with sweet watermelon. The salad also has rings of summer sweet Vidalia onions and crunchy, smoky pine nuts.

Serves 4 as a side

 

4 cups of baby arugula, washed and dried

2½ cups watermelon, cubed

½ large, very * 2 Tbsp. of fresh mint (do not use dried. If you do not have it omit, but it adds punch).

3 tbsp. pine nuts (you may use walnuts, hazelnuts, pecans, or almonds instead)

 

Right before serving, toss the salad with a scant tbsp. of classic French vinaigrette.

 

Squeeze the juice of one fresh lime (Use two if the lime if not juicy) over the salad and toss again with 3 tbsp. of pine nuts.

 

Recipe for vinaigrette:

Place in an attractive jar:

2/3 cup of good red wine vinegar

1 cup plus 1 tbsp. extra virgin olive oil

1 tbsp. Dijon mustard or 2 tsp. dry mustard

2 tsp. sugar or natural sweetener of your choice

1 peeled and crushed clove of garlic

*Chiffonade is a classic French cooking term. It means finely sliced leaves of herbs, lettuces, etc. Stack and roll them into a tight little tube, so you can then cut them easily with a sharp knife into pretty thin strips or “rags.” That word in French is “chiffe,” which gives us “chiffon” and “chiffonade.”

 

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Roasted beet salad with pine nuts

Roasted beets make a tasty side saladEven if you have never liked beets, you may love this salad. Served cold, beets are sweet and crunchy. The picante mustard-laced vinaigrette serves as a foil, accenting the beets’ sweetness. The smoky pine nuts add texture. Roast the beets the night before and you can make the salad in minutes the next day. Serve it on a bed of peppery arugula for an unusual summer side-dish.
 
(Maybe done ahead)
Peel and slice 1 or 2 large beets.
Beets vary in size. You need 1½ cups peeled and thickly sliced beets (about ¼ inch, as after cooking they will be cut again into cubes).
Tip: Peel the beets under running water to avoid staining your hands and cutting board.
Place the beets in foil or parchment, sprinkle with oil salt, 1½ tsp. sweetener (stevia, agava etc…) and plenty of fresh cracked pepper. Add two or three whole peeled garlic cloves. Wrap loosely and roast at 325F/165C for 1 hour 20 minutes, or until the beets are tender.
 
Vinaigrette
Place in a jar with a tight lid:
1 clove garlic peeled and crushed
1 ½ tsp. Sweetener (stevia, agava…)
2 tsp. dry mustard
½ cup and 2 tbsp. good wine vinegar
½ cup extra virgin olive oil
Shake well
 
Cube all vegetables to about the same size
Cool beets and cube 1½ cups
Wash and dry an English cucumber, and cube and seed, ½ cup.
Peel and cube half of a very sweet Vidalia onion
 
Toss all the vegetables with small amount of vinaigrette until lightly coated.
Chill until needed.
Add 2 tbsp. pine nuts (or any nuts you like)
1 tbsp. fresh Basil chiffonade (thinly sliced)
Serve chilled on a bed of fresh arugula
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