When it’s 90+ degrees outside, there’s nothing I like better than ending a meal with a touch of cool sweetness and this watermelon salad fits the bill nicely. Rather than a huge slice of the sugary treat, each person gets just enough to satisfy, served in an easy-to-eat fashion.
- Fresh, cold watermelon
- Red onion
- Fresh cracked pepper
- Essential vinaigrette
Directions: Cut the watermelon off the rind. Do it in such a way that you end up with nice-sized squares of rind. Leave just enough watermelon on the rind to make a pretty-looking “plate” with the rind.
Cut the watermelon into small pieces — about the size of a big front tooth, but a little thicker. Thinly slice red onion and then chop it a bit. You want it to play well with the watermelon pieces.
Get out your pepper grinder and crank a little fresh pepper on top, then toss ever so gently with a few drops of Essential Vinaigrette.
Place the watermelon salad on the little plates you made from rinds. I realized after I served it that it would have looked better with some thinly sliced chives for garnish — and the taste combination would have worked, too. I garnished with some edible snap dragon flowers and a mint leaf.
After sprinkling on the vinaigrette, put the salad in a colander and leave it there until the last minute. Put it on the plate immediately before serving. Otherwise, you get the excess fluid on the plate, as you see here…and where the heck did that SEED come from?