Watermelon Salad With Pomegranate Vinaigrette
"Recipe courtesy Urban Solace, San Diego, CA"
photo by Food.com
- Ready In:
- 15mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Pomegranate Vinaigrette
- 1⁄4 cup lemon juice and lime juice
- 1⁄4 cup pomegranate molasses
- 1⁄4 cup sherry wine vinegar
- 1⁄8 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallot
- 2 teaspoons ground toasted coriander
- 2 teaspoons kosher salt
- 1 pinch ground black pepper
- 2 cups vegetable oil
-
Watermelon Salad
- 6 ounces seedless watermelon, cubed
- 2 ounces English cucumbers, peeled, seeded and diced
- 2 ounces sweet 100 tomatoes, halved (cherry, heirloom)
- 1 ounce feta cheese
- 4 fresh basil leaves, torn into penny-size pieces
- 4 fresh mint leaves, torn into penny-size pieces
- 1⁄2 ounce arugula
- 1⁄2 ounce toasted pine nuts
- 1⁄2 ounce currants, plumped (currants soaked in hot water for 5 minutes and drained)
directions
-
For the pomegranate vinaigrette:
- Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning.
-
For the watermelon salad:
- Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
