Watermelon Salad With Kumquat Dressing |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This whimsical salad is the creation of Jan Jorgenson, chef-owner of Janjo's in Coconut Grove, and is printed in the Miami Spice cookbook by Steven Raichlen. Ingredients:
1 cup water |
1/2 cup sugar |
1 tablespoon fresh ginger, finely chopped |
4 kumquats |
1/4 cup sour cream |
2 bunches arugula, stemmed |
1 tablespoon extra virgin olive oil |
1 tablespoon fresh lemon juice |
2 cups watermelon, seeded and balled |
2 cups yellow watermelon, seeded and balled |
Directions:
1. Combine the water, sugar and ginger in a saucepan and bring to a boil over high heat. Add the kumquats and boil until tender, about 5 minutes. Remove the pan from the heat, remove and reserve the kumquats from the syrup with a slotted spoon. Let cool completely.
2. Cut the kumquats in half and remove the seeds. Finely chop the kumquats. Whisk enough of the kumquat syrup (2 to 3 tablespoons) into the sour cream to obtain a pourable sauce. Whisk in kumquats and salt and pepper to taste. (You probably won't need all of the kumquat).
3. Toss the arugula with the olive oil, lemon juice, and salt and pepper to taste. Mound the arugula in the center of 4 salad plates. Arrange the melon balls around the arugula, alternating red and yellow. Drizzle the kumquat cream over the melons and greens and serve at once.
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