watermelon and feta salad |
| Name: |
Jennifer Miller |
| Base: |
Falls Church |
| Recipe: |
1
cup olive oil
2
tablespoons fresh lime juice
2
tablespoons champagne vinegar
2
teaspoons fresh thyme, chopped
1
small shallot, minced
1
serrano chili, stemmed and sliced into small half-rounds
salt
1
watermelon, seedless small
1⁄3
lb feta cheese, wedge sliced 1/8 inch thick (about 12 slices)
1
bunch arugula
sliced serrano and lime (to garnish)
DIRECTIONS
In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well.
Season with salt to taste; chill in refrigerator.
Remove rind from watermelon and slice flesh into 3" squares.
To assemble salad, layer one piece of watermelon on one piece of feta. Repeat.
Drizzle with vinaigrette and garnish with arugula and sliced serrano chile. |
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