Watermelon Salad with Parmigiano-Reggiano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Salt in the dressing and cheese heightens the sweetness of the watermelon. Ingredients:
3 cups (1 1/2-inch) cubed seeded orange watermelon |
3 cups (1 1/2-inch) cubed seeded yellow watermelon |
1 cup chopped seeded plum tomato (about 4) |
1/2 cup pickled watermelon rind, drained |
1/3 cup thinly sliced shallots |
1 tablespoon chopped fresh mint |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 tablespoon extravirgin olive oil |
3/4 teaspoon salt |
1/4 cup (1 ounce) grated parmigiano-reggiano cheese |
Directions:
1. Combine first 6 ingredients in a large bowl; toss gently. Combine lemon rind, lemon juice, oil, and salt in a small bowl, stirring with a whisk. Pour juice mixture over watermelon mixture; toss gently to coat. Sprinkle with cheese.
2. Wine note: The sprinkling of salty Parmigiano-Reggiano provides just the right counterpoint to all the ripe watermelon flavors in this refreshing salad. A great wine match will pick up on the watermelon flavors and stand up to the cheese at the same time, and only one type of wine will do it: rosé. Choose a rosé with bright watermelon flavors like Robert Hall Winery Rosé de Robles 2005 from Paso Robles, California ($14). -Karen MacNeil
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