| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Crook2 |
1 |
servings |
INGREDIENTS
| 6 |
c |
Watercress; (leaves and tops of |
|
|
; stems) |
| 4 |
c |
Cubed watermelon; (about 1/2inch |
|
|
; cubes, seeds |
|
|
; removed) |
| 1/2 |
c |
Chopped green onion |
| 1/2 |
c |
Fresh chervil leaves; (optional) |
| 1/4 |
c |
Coarsely chopped Italian parsley |
| 1/2 |
ts |
Sesame oil |
| 3 |
tb |
Sesame seeds |
| 1/3 |
c |
Citrus Vinaigrette; (recipe to follow) |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Peanut oil |
| 3 |
tb |
Minced shallot |
| 2 |
tb |
Rice wine vinegar |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Orange juice |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Coarsegrain Dijon mustard |
| 1 |
ts |
Honey |
INSTRUCTIONS
INGREDIENTS FOR SALAD
INGREDIENTS FOR CITRUS VINAI
Toss watercress, watermelon, green onion, chervil and parsley in large
bowl; set aside. Heat sesame oil in small skillet; add sesame seeds. Cook
over low heat, stirring, until sesame seeds just begin to darken. Remove
from heat and stir; toss with watermelon mixture. Cover with plastic wrap
and refrigerate until ready to serve. To serve, drizzle 1/3 cup Citrus
Vinaigrette over salad; toss to coat. Serve at once.
Makes 6 servings.
Ingredients for Citrus Vinaigrette:
Place all ingredients in container of electric blender or food processor.
Cover and pulse until smooth. Store in refrigerator.
Makes 1 1/2 cups.
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