Watermelon
and Red Onion Salad
Yield:
6 servings
- 1
Tablespoon shallots, chopped
- 1/3
cup raspberry vinegar
- 1/3
cup fresh or frozen raspberries, puréed and strained
- 2
teaspoons honey (or to taste)
- 1/3
cup olive oil
- 2
medium red onions, thinly sliced
- 2
bunches watercress, stems removed
- 2
bunches watercress, stems removed
- 8
cups watermelon, cut into 1-inch cubes
- Kosher
salt and fresh ground pepper
Whisk
together the shallots, vinegar, raspberry purée, honey and oil in
a medium bowl. Season to taste with salt and pepper. Separate the
onions into rings. Pour the vinaigrette over the onions and marinate
in the refrigerator for at least 15 minutes.
To serve, arrange a bed of watercress on each plate. Top with the
cubed watermelon and drape the onion rings on top. Drizzle with
the vinaigrette and garnish with the mint leaves, if desired.
Wine Suggestion
A slightly fruity Gewurztraminer or Johannesburg Riesling accentuates
the sweet melon and raspberry flavors in this salad.
Adapted
from From the Earth to the Table by John Ash.
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