Compressed Watermelon Salad
Recipe courtesy of Catherine DiQuinzio, Chef de Cuisine, Bonnie Briar Country Club
Ingredients
- watermelon - 1 ea., cleaned, cut into even square pieces (use square cutter) we will cut into triangles
- watermelon radishes - 3 ea., peeled, thinly sliced, stored in 6 pans with water to keep crispy
- feta cheese - 1 cup, crumbled
- blueberries - 1 pint, washed
- baby arugula - 1 bag
- Ingredients for the Mint and Cucumber Vinaigrette:
- extra virgin olive oil - 1/2 cup
- cucumber - 1/2 ea., peeled and de-seeded
- lemon juice - 1/2 cup (about 2 lemons)
- fresh mint - 1/4 cup, packed
- honey - 3 Tbsps.
- Dijon mustard - 1 Tbsp.
- granulated garlic - 1 tsp.
- fine sea salt - 1/4 tsp.
- black pepper - to taste
Instructions
- Marinate watermelon in some of the mint and cucumber mignonette.
Procedure for the Mint and Cucumber Vinaigrette:
- In a food blender, combine all of the ingredients and blend until smooth.
- Taste and add more salt and/or pepper if necessary. Use as desired.
- This dressing will keep well, covered and refrigerated, for up to 1 week.
To Plate:
- Finish the plate with balsamic glaze and some mint and cucumber vinaigrette over the salad just before it goes out.
