Chunky Cucumber, Watermelon & Feta Salad
1/2 English cucumber
1 seedless watermelon wedge
1 tbsp red wine vinegar
1 small clove of garlic, minced
3 tbsps olive oil
1/4 tsp each salt & pepper
1/4 cup mint leaves, shredded
1/3 cup crumbled feta cheese (optional)
1 No need to peel or seed cucumber; cut into 1 inch chunks. Cut watermelon into 1 inch chunks as well.
2. Whish vinegar with garlic, il, salt & pepper. Drizzle over watermelon mixture and stir. Add mint & feta and gently toss. Tumble onto a platter and serve at room temperature.
Serves 6.
LCBO Food & Drink Magazine, Summer 2009
Roasted Asparagus and Arugula Salad with Shallot Vinaigrette Bon Appétit | March 2005
Yield: Makes 6 servings
ingredients
1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
preparation
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
1/2 English cucumber
1 seedless watermelon wedge
1 tbsp red wine vinegar
1 small clove of garlic, minced
3 tbsps olive oil
1/4 tsp each salt & pepper
1/4 cup mint leaves, shredded
1/3 cup crumbled feta cheese (optional)
1 No need to peel or seed cucumber; cut into 1 inch chunks. Cut watermelon into 1 inch chunks as well.
2. Whish vinegar with garlic, il, salt & pepper. Drizzle over watermelon mixture and stir. Add mint & feta and gently toss. Tumble onto a platter and serve at room temperature.
Serves 6.
LCBO Food & Drink Magazine, Summer 2009
Roasted Asparagus and Arugula Salad with Shallot Vinaigrette Bon Appétit | March 2005
Yield: Makes 6 servings
ingredients
1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
preparation
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.