Recipe

September 30, 2011

Watermelon Salad & Appetizers Recipe

Recipe:

Print This

Step 1: Arrange watermelon in a bowl, sprinkle with feta chunks, pour 1/2 cup vinaigrette over top and garnish with fresh mint, celery leaves, chopped chili and chopped olives to taste. Drizzle with olive oil, salt and pepper and serve.

Vinaigrette

Step 1: Combine all ingredients and refrigerate overnight.

Ingredients

6 1″ cubes of watermelon
1/2 cup feta, in chunks
Fresh mint
Celery leaves
Anaheim chili, chopped
2 black olives, chopped
Olive oil

Vinaigrette
1/2 cup brunoise shallots
1 tbsp fresh ginger, peeled and grated
3 tbsp crushed black peppercorns
1/4 cup balsamic vinegar
1/4 cup Chinese aged black vinegar
3/4 cup onion oil (or vegetable oil)
1/2 cup olive oil
1/4 cup soy sauce
2 tbsp sugar

Directions

Yield:

Step 1: Arrange watermelon in a bowl, sprinkle with feta chunks, pour 1/2 cup vinaigrette over top and garnish with fresh mint, celery leaves, chopped chili and chopped olives to taste. Drizzle with olive oil, salt and pepper and serve.

Vinaigrette

Step 1: Combine all ingredients and refrigerate overnight.

Photographer:

Paula Wilson

Tags: appetizers chef Lee Lounge Recipe Restaurant Salad Summer Susur Lee Toronto Watermelon

Related Articles

Chinese-Style Pork Salad Recipe

Singaporean Slaw Salad & Salted Apricot Dressing

French Apple Tarts Recipe