Chef John Folse's Summer Melon Salad with Watermelon Vinaigrette Dressing - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Summer Melon Salad with Watermelon Vinaigrette Dressing

Prep Time: 1 1/2 Hours
Yields: 4 Servings

Comment: On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad.

Ingredients for salad:
1 cup red watermelon, cubed and seeded
1 cup yellow watermelon, cubed and seeded
1 cup cantaloupe, cubed and seeded
1 cup honeydew melon, cubed and seeded 
1/2 cup fresh blueberries 
1/2 cup fresh raspberries 
1/2 cup finely sliced red onion
2 cups fresh baby spinach leaves, shredded

Method:
In a large glass bowl combine melons, berries, onion and pepper flakes. Cover and refrigerate while preparing vinaigrette.

Ingredients for Vinaigrette:
2 cups red watermelon, cubed and seeded
1 tsp balsamic vinegar 
1/4 tsp red pepper flakes
salt and cracked black pepper to taste

Method for Vinaigrette:
Purée cubed melon in a food processor or blender. Strain and transfer to a medium glass bowl. Combine vinegar, red pepper flakes, salt, and pepper. Stir until well dissolved. Pour mixture over refrigerated fruit and marinate for 1 hour. Stir gently every 15 minutes. Before serving, add spinach leaves and toss to coat. Serve salad in soup bowls.
NOTE: For added zest, try topping the salad with Feta.

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