Watermelon Salad with Apple Cider Vinaigrette
This recipe celebrates summer with juicy sweet watermelon, crisp watercress, and a French inspired vinaigrette.
Yields 6 servings
3 tablespoons sesame seeds
6 cups seeded watermelon cubes, about 1- inch in size
1/4 cup Italian parsley leaves
1/2 cup scallions, sliced
1/2 cup fresh chervil tops
1-1 ½ cups Apple Cider Vinaigrette
6 cups watercress leaves (about 1 large bunch)
In a small dry sauté pan, toast the sesame seeds until they are a golden brown. Remove from heat and reserve for later.
In a large bowl, toss half of the sesame seeds, the watermelon, parsley, scallions, and chervil with the Apple Cider Vinaigrette.
Divide the watercress between 6 chilled salad plates and place the watermelon salad on top.
Sprinkle with the reserved sesame seeds and serve immediately.
From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.
Grilled Corn Salad with Lime Chili Vinaigrette
Looking for a fast, easy, and delicious salad? This is it-fire roasted corn, smoky chilies, and fresh lime juice is what makes this summer salad the perfect addition to any table.
Recipe by: Chef Jennifer Hill Booker
Yields 6 servings
Juice of 3 limes, about ½ cup
2 teaspoons ground cumin
1 teaspoons mild chili powder
2/3 cup extra-virgin olive oil, plus more
Coarse salt and freshly ground pepper, to taste
6 ears of corn, husks and silks removed
Salt and fresh ground black pepper, to taste
3 cups cherry tomatoes, stemmed and halved
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 teaspoon cumin seeds, toasted and lightly crushed
In a bowl, whisk together the lime juice, ground cumin and chili powder.
Pour in the 2/3 cup olive oil in a slow, steady stream while whisking to make vinaigrette.
Season with salt and pepper. Set aside.
Prepare a medium-hot fire in a grill. Brush a little olive oil on each ear of corn and season with salt and pepper. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.
Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl. Add the tomatoes, onion, cilantro and the vinaigrette and toss to coat evenly. Transfer the salad to a platter and sprinkle with the cumin seeds.