Friday, July 23, 2010

Watermelon and Feta Salad


Congratulations Stephanie!

Here's what Farmer John had for us in Silver Lake this week:

Green beans
Squash blossoms
Japanese cucmbers
Japanese eggplants
Dandelion greens
Collard greens
Daikon radish

I love my job!!!

This week, Silver Lake Farms introduces a new grower, Underwood Family Farms in Moorpark. Here's what Tara brought back from Moorpark this afternoon:

Round carrots
French breakfast radishes
Yellow squash
Sweet corn
Black cherokee heirloom tomatoes

Contrary to what you might think, watermelon and feta cheese are an inspired combination. The sweet juiciness of the watermelon juxtaposes nicely with the dry and salty feta. We served toothpick skewers with a ball of watermelon and a cube of feta at the Food & Flowers Freedom Party on the 4th of July. It's a quick and easy appetizer for a summer party.

You can take this same flavor combination and upgrade it to a composed summer salad that serves as a delightful light lunch or first course. I like to cut the watermelon into thin slices, remove the rind and seeds (if any), and cut the melon into large irregular triangles. But you can cut the melon into whatever shapes you like - that's one of the fun things about this recipe.

Watermelon and Feta Salad

For 4 servings:

1 small round watermelon
1 C crumbled feta cheese
1 small head Bibb lettuce
1/4 C pitted Nicoise olives
mint leaves
2 t honey
2-3 T rice vinegar
2-3 T extra virgin olive oil
Optional: several drops of very fine, thick, aged balsamic vinegar

1. Cut the watermelon into 8 thin slices, collecting any juice in a cup. Remove the seeds (if any) and the rind, and cut each slice into 2-3 large irregular triangles.

2. Wash and core the Bibb lettuce. Break it into pieces and spin it dry. Place it in a bowl. Compost the core and any damaged leaves.

3. Mix up the dressing by whisking the honey, rice vinegar, and olive oil until combined. Whisk in a little of the reserved watermelon juice, if desired.

4. Add about 2 T of dressing to Bibb lettuce and toss lightly. Divide the lettuce among four plates.

5. Arrange the watermelon slices over the dressed lettuce. Sprinkle the crumbled feta and Nicoise olives over the melon.

6. Sprinkle a few mint leaves on each plate or make a chiffonade of the mint by stacking and slicing the leaves into very thin strips. Then sprinkle the chiffonade over the salad.

7. Drizzle with the remaining dressing. For an elegant finish, take a few drops of very well aged, thick, sweet balsamic vinegar and using an eyedropper or a very small spoon place 2-3 drops on each salad.


No comments:

Post a Comment