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.
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)
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.