Grilled Watermelon Salad
Ingredients
Ingredients for the Marinade
- ½ of a seedless watermelon, cut into 2″ wedges leaving the rind on
- 1 cup extra virgin olive oil
- 2 cups of 12–year aged balsamic vinegar
- 1 Tablespoon minced shallots
Ingredients for the Salad
- 8 cups of baby arugula
- 2 cups red onion sliced very thin
- salt and pepper to taste
Ingredients for Jalapeño Dressing
- 1 whole jalapeño, sliced and seeds removed
- 2 cups Vegenaise
- 1 teaspoon garlic, minced
- 1 teaspoons shallots, minced
- 2 Tablespoons fresh basil, minced
Directions
Directions for the marinade
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Blend the olive oil and vinegar and shallots together in a blender or food processor untilemulsified.
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Marinate the watermelon wedges in the liquid for 10-15 minutes.
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On a preheated hot grill, grill the watermelon for about a minute on each side.
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Chill the grilled fruit on a sheet tray in the refrigerator until cold.
For the Dressing
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Add all the ingredients to a food processor and puree until smooth and adjust with saltand pepper to taste.
To assemble Salad
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Toss the onion and arugula together in a large bowl.
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Dress greens with enough dressing to coat and season with salt and pepper to taste.
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Plate the salad by mounding the greens in the middle of dish, placing the grilledwatermelon alongside the salad.
