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Wednesday, September 5, 2007

Watermelon Salad




When we were in Seattle, we ate at this incredible little pizza place Serious Pie - Seattle, WA where I had this great watermelon salad as a starter. I attempted to recreate it at home using those ingredients available to me. I bought a seedless watermelon that was a little lacking in flavor, but juicier than any I had ever had before. I used a shallot, because I knew I would never find a purplette onion, and it worked well. I was able to get the ricotta salata at Better Cheddar. Instead of using cayenne pepper on the watermelon, I used Penzey's Northwoods Fire Seasoning, a blend of chipotle pepper, Hungarian paprika, garlic, rosemary, thyme, pepper and cayenne. The watermelon needs to be cold for this recipe, so make sure you slice it in 1/2' slices ahead of time. To assemble just put slices on a plate; sprinkle with seasoning and thinly sliced shallots and thinly sliced cheese. It's a nice change from a green salad in the heat of the summer.

2 comments:

lisa said...

Also, try a salad made of watermelon chunks, chopped fresh ripe red tomatoes, few slivers red onion, and some fresh oregano. Drizzle with EVOO, splash with a TEENY bit of good balsamic, S & P then sprinkle with feta. Perfect for those last days of tomato and watermelon, not to mention all the lypocene!

Michael Tosatto said...

That sounds really good, I had never thought of watermelon that way before.