Raspberry vinaigrette tops a light salad of watermelon, red onions, and watercress. It is quite easy and simple, yet wonderfully refreshing.
Prep Time: 25 minutes
Total Time: 25 minutes
Ingredients:
- 1 Tablespoon shallots, chopped
- 1/3 cup raspberry vinegar
- 1/3 cup fresh or frozen raspberries, pureed and strained
- 2 teaspoons honey (or to taste)
- 1/3 cup olive oil
- 2 medium red onions, thinly sliced
- 2 bunches watercress, stems removed
- 8 cups watermelon, cut into 1-inch cubes
- Kosher salt and fresh ground pepper
Preparation:
Whisk together the shallots, vinegar, raspberry puree, honey, and olive 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 red onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.
Yield: 6 servings
Recipe Source: From The Earth to the Table by John Ash (Dutton Books)
Reprinted with permission.
To serve, arrange a bed of watercress on each plate. Top with the cubed watermelon and drape the red onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.
Yield: 6 servings
Recipe Source: From The Earth to the Table by John Ash (Dutton Books)
Reprinted with permission.
