 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Recipe from a restaurant called Iron Barley here in St. Louis. They say this recipe is for 2 dinner size entree portions. If you are going to serve it as a side dish it will serve 4, but they recommend you cut the watermelon in smaller pieces if doing smaller salads. Cooking time is actually marinating time. NOTE: I served just the marinated watermelon as a side dish (didn't put it atop greens nor did I use onions) and it was great with BBQ meat!!! Ingredients:
1/2 cup red wine vinegar |
1/3 cup honey |
2 tablespoons brown sugar |
1 1/2 teaspoons black pepper |
1 tablespoon orange juice |
1 pinch salt |
1 cup olive oil |
4 -5 cups of ripe watermelon, cut in 2-inch-square chunks |
1/4 large red onion, sliced vertically into 1/4-inch slivers |
4 cups mixed baby greens (include some bitter greens in the mix) |
pepper |
Directions:
1. Mix first six ingredients in a deep-sided bowl. Drizzle and whisk the olive oil into the mixture to emulsify. Set aside.
2. Mix the watermelon and red onion together in a large bowl.
3. Pour the dressing over the melon, turning to coat all sides. Return it to the refrigerator and let the melon marinate for 20 minutes or less. NOTE: I cut my melon very small and it was best after about 5 minutes in the marinade!
4. Layer the field greens on a small dinner plate.
5. Place the chunks of watermelon (allowing some of the dressing to transfer to the lettuce) and the onion in the center of the greens.
6. Grind pepper to taste over the salad.
|
|