Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon 2 1/2ml Sesame oil

  2. 3 tablespoons 45ml Sesame seeds

  3. 4 cups 948ml Seeded watermelon pieces in

  4. 1" cubes

  5. 6 cups 240g / 8 1/2oz Watercress leaves - (abt 1 bunch)

  6. 1/4 cup 10g / 0.4oz Italian parsley leaves

  7. 1/2 cup 118ml Sliced scallions

  8. 1/2 cup 118ml Fresh chervil tops (or fresh oregano) Shallot Citrus Vinaigrette

  9. 3 tablespoons 45ml Minced shallots

  10. 2 teaspoons 10ml Grained Dijon mustard

  11. 1 teaspoon 5ml Honey - or to taste

  12. 2 tablespoons 30ml Rice wine vinegar

  13. 2 tablespoons 30ml Apple cider vinegar

  14. 1 tablespoon 15ml Blood orange juice (or use regular orange juice)

  15. 1 tablespoon 15ml Lemon juice

  16. 1 tablespoon 15ml Lime juice

  17. 1/2 cup 118ml Olive oil

  18. 1/2 cup 118ml Peanut oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste. In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds. In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately. This recipe yields 6 to 8 servings.


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