Never Enough Watermelon

I love watermelon and am always willing to try a new recipe. This one makes for an especially good summer meal.

Basic Preparation
If you don't like arugula (which I don't) any other bitter green will work. This recipe would also likely work with any other summer melon or even peaches. The key is to use ingredients that are in season rather than be a slave to the recipe.

Watermelon Salad with Serrano Vinaigrette

Watermelon Salad
1 medium seedless watermelon
1/2 lb feta
1 serrano chile, thinly sliced
1/4 lb baby arugula
1/2 tsp kosher salt

Cut the watermelon and feta into 16 three-inch squares, each 1/4-inch thick. Gently toss everything, with half of the vinaigrette, in a large bowl. Place some of the greens on each of four plates. On top of the greens on each plate arrange four watermelon slices and top each of those with a slice of feta. Garnish with serrano slices and the remaining vinaigrette.

Serrano Vinaigrette
1/2 cup olive oil
1 tbsp lime juice
1 tbsp champagne vinegar
1 shallot, minced
1 serrano chile, thinly sliced
1/2 tbsp fresh thyme, chopped
1/4 tsp kosher salt

Combine all ingredients and mix until the oil is emulsified.

A Couple of Nice Melon...Recipes

If you happened on this entry because you were searching for lewd pictures then you will be disappointed. On the other hand, if you are looking for some interesting summer recipes...read on!

I love watermelon and am always willing to explore new ways of ingesting it. When I was younger I picked up the habit of just chewing the seeds and swallowing them because spitting them out slowed my WPS (Watermelon Per Second) intake. Once the seedless variety became popular, I was a happy camper.

• Blackened Watermelon Salad
• Watermelon Gazpacho

Note that the salad recipe is an excellent way to use bitter greens.

Basic Preparation

Although these recipes specify watermelon, any watery melon or fruit should work. In particular, the salad would probably be good with peaches. Choosing a watermelon is a tricky business and I've never found a foolproof method. While thumping will tell you if it is ripe, there's no sure fire way of knowing if it is tasty or bland.

Blackened Watermelon Salad
4 servings

1/2 cup balsamic vinegar
4 lbs watermelon, seeded
1/4 apple cider vinegar
1 tbsp honey
3/4 olive oil
kosher salt and pepper
1 tbsp olive oil
4 tsp Old Bay blackened seasoning
6 cups salad greens
1/2 cup glazed pecans
4 tbsp feta, crumbled
1/4 sugar snap peas

Balsamic Reduction:
Reduce balsamic vinegar over medium-high hear to 2 tbsp.

Vinaigrette:
Blend one cup of the watermelon, the apple cider vinegar, and honey until smooth. Slowly add olive oil until emulsified. Season to taste with salt and pepper.

Watermelon:
Cut melon into 12 two-inch squares, 3/4 inch thick. Dust one face with the Old Bay seasoning and sear, seasoning side down, in a light coating of hot olive oil about one minute.

Salad:
Toss the greens, pecans, feta, and peas in a large bowl with the vinaigrette. Separate the salad on four plates, top each with 3 watermelon squares and drizzle with the balsamic reduction.

Watermelon Gazpacho

4 servings

8 cups coarsely chopped watermelon, seeded
1/2 cup fine diced watermelon
4 cups country bread, crust removed and torn into small pieces
1/2 cup extra virgin olive oil
1/3 cup tomato juice
1/3 cup water
1/4 cup red wine vinegar
2 tbsp fresh lemon juice
1/2 tsp cayenne pepper
4 toasted bread rounds
Spicy Hungarian paprika
salt

Puree the coarsely chopped watermelon and strain, reserving the liquid, about 4 cups. Discard the pulp. Puree the watermelon juice, bread, olive oil, tomato juice, water, vinegar, lemon juice, and cayenne util smooth. Season to taste with salt. Chill. Divide into four bowls and garnish with the diced watermelon, bread rounds and a dusting of paprika.