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That Salad

Watermelon, Arugula  and Pickled Onion Summer Salad
For the salad and vinaigrette:

1small to medium seedless watermelon
1/8cup red wine vinegar
1tablespoon freshly squeezed lemon juice
1teaspoon salt
1/4cup olive oil
4cups arugula
1/2cup crumbled goat or feta cheese

For the pickled onions:

1/2cup thinly-sliced red onion
1/2cup apple cider vinegar
1teaspoon salt
1tablespoon sugar
1teaspoon whole black peppercorns Cube the watermelon into bite-sized pieces. Set aside. To prepare pickled onions, thinly slice the onion, using mandoline for even cuts if you have one available. In a small saucepan, combine the remaining pickling ingredients and bring to rapid boil, then remove from the heat. Place the sliced onions in heat-proof jar and pour the liquid over to evenly coat. The onions should soften within 15 minutes, depending on thickness. In a small bowl, combine the red wine vinegar, lemon juice, and salt. Slowly whisk in the olive oil until incorporated. In a mixing bowl, lightly dress and the arugula …

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