Melon And Cress Salad Food

MELON AND CRESS SALAD

Steps:

• In a medium bowl, toss watercress with oil and vinegar. Season with salt and pepper. Transfer to a serving platter. Top with watermelon, and sprinkle with cheese. Serve immediately.

WATERMELON WITH WATERCRESS AND FETA

Steps:

• In a salad bowl, combine the watermelon, feta cheese, watercress, lemon zest, lemon juice, olive oil, salt, and pepper. Gently toss until all the ingredients are combined. Serve immediately.

SPRING SALAD OF WATERMELON, WATERCRESS, AND SCALLIONS WITH A SHALLOT-CITRUS VINAIGRETTE

Steps:

• Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
• In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
• In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.

WATERCRESS, MELON AND ALMOND SALAD

Steps:

• Whisk lime juice, sugar, and ginger in large bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper. Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates. Sprinkle with sliced almonds and serve immediately.

WATERMELON AND WATERCRESS SALAD

Steps:

• In a bowl, toss the watercress with the oil and vinegar; season with salt and pepper.
• Pile on a serving platter, top with watermelon and sprinkle with feta; serve immediately.

WATERCRESS, MELON AND ALMOND SALAD

Steps:

• In a large bowl, whisk together lime juice, sugar, and ginger. Gradually add oil and season with salt and pepper to taste.
• Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates, sprinkle with sliced almonds and serve immediately.

MELON AND WATERCRESS SALAD WITH PICKLED ONIONS

Steps:

• In salad bowl, stir together onion, honey, oil, lime peel, lime juice, pepper and salt with fork until combined.
• Gently stir in cantaloupe, plums, watercress, cheese and almonds until coated with honey mixture. Serve immediately.

MELON BOWLS WITH PROSCIUTTO AND WATERCRESS SALAD

Steps:

• Preheat oven to 325 degrees. Arrange prosciutto in one layer on a wire rack set over a rimmed baking sheet. Bake until crisp, about 20 minutes. Let cool. Coarsely chop half the prosciutto; set aside.
• Halve melons, and discard seeds. Drizzle 3 tablespoons vinaigrette over watercress, onion, tomatoes, chopped prosciutto, and basil in a bowl. Season with salt and pepper, and toss well. Divide salad among melon halves, and serve with remaining prosciutto slices.

WATERCRESS, MELON AND ALMOND SALAD

Steps:

• Whisk lime juice, sugar or honey and ginger in large bowl to blend. Gradually whisk in oil. Season the salad dressing with freshly ground pepper and salt.
• Add the watercress, watermelon, and cantaloupe to dressing and toss to coat.
• Transfer salad mixture to individual plates or serving bowl. Sprinkle with sliced almonds and serve.
• Salad can also be chilled for 1 hour prior to serving.