7.29.2011

watermelon.

My mom stayed with Mari and me this week, and she cooked up some really wonderful meals for us, like some tried-and-true favorites. When was the last time you had a BLT sandwich? Let me just say it tastes as good as it did when I was a kid.

She tried a few new recipes, too, like The BC's Watermelon and Arugula Salad, from her newest cookbook
I've always loved watermelon, and since we brought Mari home, I've been enjoying it daily. This salad is refreshing, and pretty, and instead of the popular watermelon-and-feta pairing, this salad calls for light sprinkles of parm.

Get yourself a crisp, good melon and try this before summer's over (note to self: back-to-school sales are starting?! Yikes).

The Barefoot Contessa's Watermelon & Arugula Salad
from How Easy Is That? (page 65)
Serves 6

1/2 pound baby arugula leaves
2 pounds seedless watermelon, 3/4-inch diced (note: 3 pounds with the rind)
1/3 cup good olive oil
1/4 cup freshly squeezed lemon juice (two lemons)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound chunk Parmesan cheese

Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Pour dressing on the arugula to moisten. Toss well and plate.

With a vegetable peeler (or very sharp knife), shave the Parmesan into large shards and sprinkle them on the salad. Sprinkle with salt and serve.

And, on a totally unrelated-to-watermelon note, here's Mari. Just 'cause. Happy weekend.

1 comment:

Saara {www.varv.ca} said...

I LOVE watermelon salads! I've made one with arugula too and also watercress and they are always delish! And speaking of delish, so is your little daughter!!