Spring salad of watermelon, watercress, and scallions with a
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Minced shallots |
| 2 | teaspoons | Grained Dijon mustard |
| 1 | teaspoon | Honey; or to taste |
| 2 | tablespoons | Rice wine vinegar |
| 2 | tablespoons | Apple cider vinegar |
| 1 | tablespoon | Blood orange juice; (or regular orange |
| ; juice) | ||
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Lime juice |
| ½ | cup | Olive oil |
| ½ | cup | Peanut oil |
| Salt | ||
| ½ | teaspoon | Sesame oil |
| 3 | tablespoons | Sesame seeds |
| 4 | cups | Seeded watermelon pieces about 1- inch in |
| ; size | ||
| 6 | cups | Watercress leaves; (about 1 bunch) |
| ¼ | cup | Italian parsley leaves |
| ½ | cup | Scallions; sliced |
| ½ | cup | Fresh chervil tops; (or fresh oregano) |
| Black pepper | ||
Directions
SHALLOT-CITRUS VINAIGRETTE
Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
In a large bowl combine ½ of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.
Yield: 6 to 8 servings
Converted by MC_Buster.
Per serving: 2159 Calories (kcal); 232g Total Fat; (93% calories from fat); 7g Protein; 27g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; ½ Vegetable; ½ Fruit; 46 Fat; ½ Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9375 Converted by MM_Buster v2.0n.