Watercress, Melon and Almond Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A simple although strong and peppery summer salad with you guessed correctly- no mayo!! I have for this recipe also substituted other melons in season, including casaba and honeydew. From Bon Appetit Magazine August 1996. Ingredients:
3 tablespoons fresh lime juice |
1 teaspoon honey or 1 teaspoon sugar |
1 teaspoon minced fresh ginger, not dried |
1/4 cup vegetable oil (or a combination of the two oils) or 1/4 cup almond oil (or a combination of the two oils) |
salt or fresh ground pepper |
2 bunches watercress, watercress sprigs torn in half (about 10 ounces) |
2 1/2 cups watermelon, cubed (or use melon baller to shape remove seeds) |
2 1/2 cups cantaloupes, cubed (or use melon baller to shape the cantaloupes, if desired) |
1/3 cup sliced almonds (if using hazelnuts, substitute hazelnut oil for the almond oil) or 1/3 cup hazelnuts, toasted (if using hazelnuts, substitute hazelnut oil for the almond oil) |
Directions:
1. Whisk lime juice, sugar or honey and ginger in large bowl to blend. Gradually whisk in oil. Season the salad dressing with freshly ground pepper and salt.
2. Add the watercress, watermelon, and cantaloupe to dressing and toss to coat.
3. Transfer salad mixture to individual plates or serving bowl. Sprinkle with sliced almonds and serve.
4. Salad can also be chilled for 1 hour prior to serving.
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