Photo Credit – House and Home Magazine / Recipe printed in the Toronto Star (July 8th, 2011)
Susur Lee’s watermelon salad.
1/2 cup (125 mL) finely diced shallots
1 tbsp (15 mL) peeled, grated ginger
3 tbsp (45 mL) crushed black peppercorns
2 tbsp (30 mL) granulated sugar
3/4 cup (185 mL) vegetable oil
1/2 cup (125 mL) olive oil
1/4 cup (60 mL) each: balsamic vinegar, Chinese black vinegar, soy sauce
Salad per portion:
Six large cubes watermelon (each about 1-inch/2.5 cm)
1/2 cup (125 mL) lightly crumbled feta
Fresh chopped mint leaves to taste
Celery leaves to taste
Chopped jalapeno pepper to taste
Salt + pepper
For dressing, combine shallots, ginger, peppercorns, sugar, vegetable oil, olive oil, balsamic vinegar, black vinegar and soy sauce in sealable container. Refrigerate overnight. (Makes 2-1/2 cups/626 mL), enough for 5 servings.)
To make 1 portion salad, arrange watermelon on plate (preferably long and narrow). Sprinkle with feta. Pour 1/2 cup (125 mL) dressing over top. Garnish with mint and celery leaves, olives and chilies. Drizzle with oil. Season with salt and pepper.
Makes 1 serving.
Star-tested by Jennifer Bain