Watermelon Salad with Serrano Vinaigrette |
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Prep Time: 35 Minutes Cook Time: 460 Minutes |
Ready In: 495 Minutes Servings: 6 |
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The longer you let the vinaigrette stand, the spicier the kick from the chiles. And we know the dressing calls for a lot of thyme, but we loved the result. Ingredients:
1 cup olive oil |
2 tablespoons fresh lime juice |
2 tablespoons champagne vinegar |
1/4 cup finely chopped shallot (1 large) |
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon) |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
1 (6-lb) piece seedless watermelon |
1 cup rice vinegar (not seasoned) |
2 tablespoons sugar |
1/2 lb arugula (6 cups) |
1/2 lb feta, crumbled (2 cups) |
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon) |
Directions:
1. Make vinaigrette: Whisk together all vinaigrette ingredients and chill in an airtight container at least 8 hours to allow flavors to develop. Shake or whisk before using.
2. Prepare watermelon and pickled rind: Remove and discard outer green skin from watermelon with a sharp knife. Using a vegetable peeler, shave enough 2-inch-long pieces from white rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve remaining watermelon.
3. Stir together rice vinegar and sugar in a 1-quart heavy saucepan and bring to a boil. Carefully pour boiling-hot vinegar mixture over white rind shavings and let stand at least 1 hour.
4. Trim and discard remaining white rind from watermelon, then cut watermelon into 18 pieces (about 3-inch squares).
5. Make salad: Toss arugula with just enough vinaigrette to coat and salt to taste.
6. Divide arugula among 6 plates, then place 1 watermelon piece in center of each plate. Top each with a scant 1/4 cup feta, then top with another watermelon piece and more feta. Top each with a final watermelon piece for a stack of 3 on each plate.
7. Remove pickled rind from vinegar with a slotted spoon and drain on paper towels. Top watermelon stacks with pickled rind and chile slices, then drizzle remaining vinaigrette around salads.
8. Cooks' notes: •Vinaigrette can be chilled, covered, up to 1 week. Bring to room temperature and stir before serving. •Pickled watermelon rind can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.
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