Watermelon and Arugula Salad with Feta and Olives
For the vinaigrette:
1/4 cup freshly squeezed lime juice
1/4 cup minced red onion
1 tablespoon honey
1/2 cup Extra Virgin olive oil
1 teaspoon Sea salt
1 teaspoon freshly ground black pepper
4 cups loosely packed arugula, tough stems removed, washed and spun dry
3 pound seedless watermelon, rind removed, and cut in 1-inch cubes
1/2 cup feta cheese, 1/2-inch diced
¼ cup black olives
1 Tbsp whole fresh mint leaves, julienned Whisk together the orange
juice, lime juice, onion, honey, salt, and pepper. Slowly pour in the
olive oil, whisking constantly, to form an emulsion.
Place the arugula, watermelon, feta, olives and mint in a large bowl.
Drizzle with enough vinaigrette to coat the greens lightly and toss
well. Taste for seasonings and divide among 4 chilled salad plates,
1/4 cup chopped shallot
1 tablespoon finely chopped peeled fresh ginger
2 finely chopped garlic cloves
1/8 teaspoon dried crushed red pepper
2 tablespoons olive oil
8 cups seeded cubed watermelon
¼ cup fresh mint leaves
12 ounces light rum
1/2 cup simple syrup
6 tablespoons freshly squeezed lime juice
Salt & Pepper
Sprigs of mint, cherry tomatoes and spears of watermelon, for serving
Sauté shallot, ginger, garlic cloves and crushed red pepper in olive oil
in saucepan over medium heat until golden. Set aside. Puree seeded cubed
watermelon with mint in 2 batches in processor fitted with the steel
Mix watermelon puree into the shallot-ginger mixture , add the rum,
simple syrup, and lime juice and stir to combine. Season with salt and
pepper. Chill until cold.
Divide soup into six glasses and pour the soup into the glasses. Garnish
with sprigs of fresh mint, cherry tomatoes and spears of watermelon.
Serve ice cold.