What better way to kick off summer and the salad series than a recipe using watermelon.  Just like I go winter-squash crazy when fall comes around, I go melon crazy once summer rolls around.  It is a great accompaniment for picnic lunches – just remove the rind and cut the melon into cubes, pack in a container with a tight lid in an icebox to enjoy as a dessert after lunch.   Or make a refreshing salad to go with lunch.

 

 

This time I went with a yellow watermelon, which I have seen in the markets before but have never tried.  I thought it tasted just as sweet as regular watermelon, but V remained opposed to what he called “a cantaloupe posing as a watermelon” and strongly suggested I go with a regular watermelon in the future, please.   If you have such reservations as well, feel free to use a regular red watermelon in this recipe.

 

 

Despite the skepticism about the oddly-colored impostor, the salad turned out to be a hit.  The combination came together beautifully – the sweetness of the melon complimented the bite in the arugula and the spiciness of the dressing which in turn was mellowed by the goat cheese.

Recipe for Watermelon -Arugula Salad with Spicy Jalapeno Dressing

Inspired by a recipe on pinchandswirl.com

[Printable Recipe]

Serves 6 as a large side salad

Ingredients:

• For the dressing:
  • 2 Tbsp lemon juice
  • 2 Tbsp white wine vinegar
  • 1/2 cup mint leaves, washed
  • 2 jalapenos, ribs and seeds removed and then diced (use 1 jalapeno if you want it mild)
  • 1/2 red onion, diced
  • 3/4 cup extra virgin olive oil
  • Pinch salt & pepper

• 1/2 cup raw almonds
• 1 Tbsp ghee/butter or coconut oil (if vegan)
• 1 medium watermelon, around 6 lbs,  washed, peeled and cubed
• Around 6-8 oz fresh arugula leaves, washed and dried
• Around 4 oz crumbled goat cheese (skip if vegan)

Method:

• Make the dressing ahead as this will store well:  Blend all ingredients except olive oil, salt and pepper together in a blender.  Slowly incorporate the olive oil and emulsify.  Add salt and pepper to taste
• Blanch the almonds and roast:  Soak the almonds in boiling hot water for 30 mins covered, until the skin slips off easily.  Dry on a kitchen towel.  Heat some ghee (use butter if you don’t have ghee) or coconut oil (if you are vegan).  Add the skinned almonds when the liquid is hot and roast in low heat until golden
• Combine the cubed melon, arugula, goat cheese in a bowl
• Just before serving drizzle the jalapeno dressing and sprinkle the almonds on top

 

 

Salad series kicked off right!   I have picked up a couple of good salad books from the library including the recently published Saladish by Ilene Rosen.  Hope to find some new exciting ideas for salads to keep the series going.

One last thing.  Save the watermelon rind if you have the patience.  It is kind of painful to remove the skin and save just the white part.  But watermelon rind has a ton of nutrients and tastes wonderful in this Watermelon Rind Curry recipe.