Tuesday, June 26, 2012

Watermelon, Green Onion and Mint Salad

While I ate this salad the only thing that came to mind was that this is the most savory watermelon salad we have ever made. And that's not a complaint - it's merely a statement of fact. I know I have proclaimed other watermelon salads as being very savory (like this Watermelon, Cucumber and Feta Salad), but this one took the cake.  With all of the herbs and the jalapeno this watermelon salad was just incredibly savory.  And it's a little surprising considering that this watermelon salad contained no cheese (which I tend to find inherently savory).  I really expected it to be a little sweeter and less savory.  I guess I was wrong.  Part of the "blame" for the level of savoryness might fall on the watermelon itself because it wasn't the absolute sweetest watermelon we have ever purchased, but I really think it was the combination of jalapenos, scallions, mint and parsley.  And beyond the combination of those ingredients, it was the proportions of those herbs and peppers - if you just look at the picture you can tell that the watermelon was liberally coated in herbs and stuff.  We served the salad as a side dish with Mario Batali's Leo Maya's Chicken with Green Sauce.  It made for a very bright and summery meal.

Recipe after the jump!

Watermelon, Green Onion and Mint Salad
Bon Appetit
July 2003

5 cups 3/4- to 1-inch cubes seeded watermelon
1 cup chopped green onions
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh Italian parsley
1 1/2 tablespoons finely chopped seeded deveined jalapeƱo chiles
1/4 cup olive oil (we only used 2-3 tbsp at most)
2 tablespoons Champagne vinegar
Combine watermelon, green onions, mint, parsley, and chiles in large bowl.

Whisk oil and vinegar in small bowl to blend. Pour dressing over watermelon mixture; toss to coat. Season salad generously with salt and pepper.

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