Wednesday, September 1, 2010
Late Summer Salad
Cantaloupe and Arugula Salad
For each serving you will need:
2 or 3 slices cantaloupe
3/4 cup baby arugula
2 tablespoons feta cheese crumbles
2 teaspoons balsamic glaze
Slice cantaloupe into rings about 1/2 inch thick, remove any seeds and rind. Wash arugula and pat dry with a paper towel or spin dry in a salad spinner. Arrange salad by placing 1/3 of the arugula on a plate. Top with one ring of cantaloupe. Layer arugula and melon twice more. Sprinkle feta over all and then drizzle with glaze. Serve with a knife and fork.
Hints: The structure of the salad is one of its nice points but the flavor would come through with a tossed or fan presentation as well. The arugula tastes better and has a better texture if it is young. Use the best feta you can afford. I buy a commercially prepared balsamic glaze but you can make your own at home by cooking balsamic vinegar down to about half volume. Chill thoroughly and it should thicken up quite a bit.
Of all the foods I've tasted, there are only two I don't like--watermelon and caviar. But I can eat both when they are served to me. Caviar reminds me of fishing with salmon eggs. I really wish I liked watermelon. I try a bite every year during watermelon season and it never works. Sophie's salad looked so good and I was determined to like it but when she gave me a taste... I just don't have the proper taste buds for watermelon apparently.