MENU

Carolina Kitchen: Watermelon salad

08.07watermelon1.jpg
Photo: WLOS

By Corner Kitchen Chef David Van Tassel

Ingredients

  • 1/4 watermelon, cut into small wedges
  • 1 quart arugula
  • 2oz Grana Padano cheese, shaved with peeler
  • 1 Tbls balsamic pickled shallots
  • 1 Tbls sunflower seeds, roasted
  • 2oz lemon basil vinaigrette

Lemon basil vinaigrette

  • 2 Tbls Honey
  • 1 bunch basil leaves, chopped
  • 1 cup lemon juice
  • 1 cup olive oil
  • 2 cups canola oil
  • S&P to taste

Instructions

  • Puree honey, basil, and lemon juice
  • Slowly drizzle in oils to emulsify
  • Season to taste

Plating

  • Drizzle a little vinaigrette on plate
  • In bowl, season and dress arugula with vinaigrette
  • Mound and top with watermelon wedges
  • Shave Grana Padano on top
  • Scatter balsamic shallots and sunflower seeds on top
FOLLOW US ON TWITTER