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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Watermelon and arugula salad

 
Smoky pine nuts and mint make this salad specailThis is one of my favourite summer salads.  Peppery arugula is paired with sweet watermelon. The salad also has rings of summer sweet Vidalia onions and crunchy, smoky pine nuts. It is the perfect light side dish with grilled chicken or fish. Serve it at your next BBQ or pool party!
 
Serves 4 as a side
 
4 cups of baby arugula, washed and dried
2½ cups watermelon, cubed
½ large, very sweet Vidalia onion, peeled and thinly sliced into rings
Wash and chiffonade* 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: stevia in the raw, Nectresse, etc…
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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