CIVANO
Well-Known Member
Before you bash me, you might want to try this. It is really good. It is from A cookbook by Tyler Florence
Serves 4
SALAD
4 cups cubed seedless watermelon
1/2 cup kalamatra olives pitted and quartered
1/2 red onion, sliced thin
1 large bunch of arugula, trimmed - we used baby spinach
VINAIGRETTE
1/2 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed - we left out
1 teaspoon sugar
1/4 cup sherry vinegar
3/4 cup extra-vergin olive oil
salt & pepper
Toss the watermelon, black olives, red onion, and arugula together in a bowl. Put in the frig. to chill.
Vinaigrette - toast the spices (the 1st 4 items) in a dry skillet for 1 minute until they smell fragrant - shake the pan frequently to prevent scorching. In a spice mill or clean coffee grinder, grind the toasted spices with the sugar - give it a whirl to blend and season with salt and pepper.
Grill the salmon and remove skin and bones. Toss 1/2 the Vinaigrette with the salad right before serving to keep the greens from wilting. Serve the grilled salmon on top of the salad family style. We broke it up into smaller pieces and put it on each persons salad when we served it. This is a great combination of sweet and salty.-
Serves 4
SALAD
4 cups cubed seedless watermelon
1/2 cup kalamatra olives pitted and quartered
1/2 red onion, sliced thin
1 large bunch of arugula, trimmed - we used baby spinach
VINAIGRETTE
1/2 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed - we left out
1 teaspoon sugar
1/4 cup sherry vinegar
3/4 cup extra-vergin olive oil
salt & pepper
Toss the watermelon, black olives, red onion, and arugula together in a bowl. Put in the frig. to chill.
Vinaigrette - toast the spices (the 1st 4 items) in a dry skillet for 1 minute until they smell fragrant - shake the pan frequently to prevent scorching. In a spice mill or clean coffee grinder, grind the toasted spices with the sugar - give it a whirl to blend and season with salt and pepper.
Grill the salmon and remove skin and bones. Toss 1/2 the Vinaigrette with the salad right before serving to keep the greens from wilting. Serve the grilled salmon on top of the salad family style. We broke it up into smaller pieces and put it on each persons salad when we served it. This is a great combination of sweet and salty.-
