- One 16-ounce block peeled,seedless watermelon
- Kosher salt
- 4 cups torn frisee
- 1 cup cubed whole-milk mozzarella
- 2 tablespoons raw, shredded coconut
- FOR THE DRESSING
- 1/4 cup plain rice wine vinegar
- 1 tablespoon sugar
- Finely grated zest and juice of 1 lemon
- 2 tablespoons olive oil
For the watermelon and salad: Cut the watermelon into 2-inch squares that are 1/3-inch thick. Sprinkle them lightly with salt on one side. Lay the squares on flat surfaces that can fit inside the zip-top bags. Seal, pressing out as much air as possible. Place something on top of the bags that will provide gentle, even pressure, such as a plate with a few 15-ounce cans or a few bags of frozen peas on top. Freeze for 2 hours.
When the watermelon is ready, it will look flatter and have a denser texture. Transfer to a serving bowl; add the frisee and toss gently.
For the dressing: Whisk together the vinegar, sugar, lemon zest and juice, and oil in a liquid measuring cup to form an emulsified dressing.
Pour half of the dressing over the watermelon and frisee; toss gently to coat. Scatter the mozzarella cubes and coconut on top.
Serve right away; pass the remaining dressing at the table.
1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
1 bottle Dry White Wine
6 ounces Vodka
4 ounces Cointreau or other Triple Sec
4 ounces Citrus Syrup; simple syrup + Lemon Zest + Orange zest + Mint
1. Simple Syrup: 1 cup water, 1 cup sugar. For this, add mint and orange peel.
2. Strain out watermelon solids.
3. Don’t put ice in the pitcher: it will dilute the drink!
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
Salt and pepper
2 tablespoons olive oil
1. Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
2. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!
Notes: I used about 1/3 c. red onion, less cheese, did not measure the watermelon used 1/2 of a small bullet melon. Used about 1/4 c. mint, and a small can of black olives–next time use MORE,