Minted Melon and Tomato Salad
1 personal size seedless watermelon, peeled and cut into bite sized cubes
1 pin grape or cherry tomatoes, halved
1c arugula or spinach leaves
1 loose c manchego cheese, shaved with a vegetable peeler
1/4 c fresh mint leaves, torn
1/4 c chives, snipped into 1/2 inch sections
1 ruby red grapefruit, cut into supremes (optional)
raw sugar, for sprinkling
1/2 c roasted, salted pecans, pine nuts or marcona almonds
For the Dressing:
1/4 c ruby red grapefruit juice
Zest of 1 ruby red grapefruit
1T raw sugar
1t sea salt
1/2t freshly cracked black pepper
6 mint leaves, chopped fine (about 1T)
1/2 c good olive oil
Prepare the watermelon: Slice the root and stem ends of the watermelon off 9about 1/2 - 1 in). Stand the watermelon on its flat end and carefully slice the rind away from the entire watermelon and discard the rind. Slice the remaining melon in half. Cut into 1 in. cubes and place the in a bowl.
Prepare the tomatoes: Cut the small tomatoes in half and toss the blow with the watermelon cubes.
Make the Dressing: Place all the ingredients EXCEPT the oil into a blender. Pulse to combine. Turn the machine on and drizzle in the oi until the dressing is creamy and pourable.
Assemble the Salads: Toss all the prepared ingredients together and spoon them into serving bowls atop some arugula or spinach leaves. Sprinkle with a bit of raw sugar and a pinch of sea salt. Arrange shaved cheese, torn mint, and nuts atop the salad and serve immediately.
Serves 4.
Recipe from Susan Boyles, The Seasoned Gourmet
1 pin grape or cherry tomatoes, halved
1c arugula or spinach leaves
1 loose c manchego cheese, shaved with a vegetable peeler
1/4 c fresh mint leaves, torn
1/4 c chives, snipped into 1/2 inch sections
1 ruby red grapefruit, cut into supremes (optional)
raw sugar, for sprinkling
1/2 c roasted, salted pecans, pine nuts or marcona almonds
For the Dressing:
1/4 c ruby red grapefruit juice
Zest of 1 ruby red grapefruit
1T raw sugar
1t sea salt
1/2t freshly cracked black pepper
6 mint leaves, chopped fine (about 1T)
1/2 c good olive oil
Prepare the watermelon: Slice the root and stem ends of the watermelon off 9about 1/2 - 1 in). Stand the watermelon on its flat end and carefully slice the rind away from the entire watermelon and discard the rind. Slice the remaining melon in half. Cut into 1 in. cubes and place the in a bowl.
Prepare the tomatoes: Cut the small tomatoes in half and toss the blow with the watermelon cubes.
Make the Dressing: Place all the ingredients EXCEPT the oil into a blender. Pulse to combine. Turn the machine on and drizzle in the oi until the dressing is creamy and pourable.
Assemble the Salads: Toss all the prepared ingredients together and spoon them into serving bowls atop some arugula or spinach leaves. Sprinkle with a bit of raw sugar and a pinch of sea salt. Arrange shaved cheese, torn mint, and nuts atop the salad and serve immediately.
Serves 4.
Recipe from Susan Boyles, The Seasoned Gourmet
