in the kitchen

in the kitchen

Wednesday, September 1, 2010

Late Summer Salad

The inspiration for this recipe was a watermelon salad Sophie had in Cedar City in a cute little Italian place that we tried last month. Super refreshing and easy, too. The sweetness of the melon and the peppery flavor of the greens combine with the salty cheese to make your palate happy! Trust me, you'll love it--

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.

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