This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to make a delicious and refreshing salad with watermelon, feta, red onion and citrus vinaigrette.
Juice of 1 orange
Juice of 1 lemon
4 Tbsp white wine vinegar
1 small shallot, minced
½ tsp Kosher salt
¼ tsp freshly ground black pepper
1 tsp sugar
4 Tbsp extra virgin olive oil
Whisk together all ingredients except the olive oil. Add the oil gradually while whisking to emulsify the dressing. Taste and adjust seasonings. Set dressing aside.
For the Salad:
6 cups salad green of your choice
36, 1-inch cubes seedless watermelon
4 ounces crumbled Feta cheese
thinly sliced red onion, about ½ cup
Combine salad ingredients in a mixing bowl and add enough of the dressing to just coat the greens. Toss well. Save the extra dressing. It keeps for a week or more, covered in the refrigerator.
Using tongs, divide the greens among six salad cold salad plates and top each salad with the dressed melon, onions and feta left in the bowl.