Food & Drink

In The Kitchen: Watermelon Salad

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Cheryl Simone, All News 99.1 WNEW (Credit: CBSDC.com) Cheryl Simone
Middays, 10 a.m. to 3 p.m. Although Cheryl Simone hails mos...
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This refreshing salad with watermelon chunks is perfect for the summertime.

Tremendously-Interesting Watermelon Salad

Ingredients:
Watermelon, cut in one inch chunks, no seeds
Red raspberries or de-pitted sweet cherries (Rainier, etc.)
Pistachios, de-shelled
Goat cheese
Red onion, sliced into thin rings (a mandoline works well)
Baby arugula or mixed greens
Fresh mint
Radicchio (optional, for presentation)

Vinaigrette:
Lemon or lime
Orange juice
Brown sugar (or honey, agave)
Salt/pepper
Extra virgin olive oil

Directions:
1. Lemon vinaigrette (use equal parts, juice and oil)
a. In a blender: place lemon and orange juice; lime or lemon zest (yellow or green only, no white pith); touch of honey or brown sugar; salt and pepper

b. Drizzle Extra Virgin Olive Oil while motor running
2. Grind pistachio in coffee grinder or dry blender to make “dust”
3. Cut goat cheese into ¼ coins
4. Roll goat cheese in pistachio dust, salt and pepper
5. Sample red onions rings. If onion is too pungent, rinse in strainer under running cold water. Drain well; use paper towels
6. Pick through arugula: discard yellow leaves
7. Pick mint leaves from stems (very few); tear a few leaves (about 2 per serving)

Assembly:
1. Toss arugula with about two torn mint leaves per serving
2. Add generous dash of pepper, watermelon chunks, onion and pinch of salt and toss with drizzle with lemon vinaigrette. Do not overdress salad
3. Place radicchio cup on plate: mound salad in cup
4. Arrange 3-4 red raspberries or sweet cherries on salad
5. Garnish with 3 pieces goat cheese per serving

Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.

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