Watermelon and Red Onion Salad - John Ash
Yield: 6 servings
1 Tablespoon shallots, chopped
1/3 cup raspberry vinegar
1/3 cup fresh or frozen raspberries, pureed and strained
2 teaspoons honey (or to taste)
1/3 cup olive oil
2 medium red onions, thinly sliced
2 bunches watercress, stems removed
2 bunches watercress, stems removed
8 cups watermelon, cut into 1-inch cubes
Kosher salt and fresh ground pepper Whisk together the shallots, vinegar, raspberry puree, honey and oil in a medium bowl. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.
To serve, arrange a bed of watercress on each plate. Top with the cubed watermelon and drape the onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.
Adapted from From the Earth to the Table by John Ash.
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