Arugula Watermelon Salad - do summer salads get anymore perfect than this?!

Arugula Watermelon Salad - do summer salads get anymore perfect than this?!

What a balance of flavours and textures! Fresh and zesty arugula perfectly balanced by sweet juicy watermelon; candied walnuts bring the crunch element. Absolutely delicious and tastes like summer!

So let’s get cooking!

Yields4 Servings

 5 cups arugula
 3 cups watermelon, cubed into 1/2-3/4 inch cubes
  cup walnuts
 2 tbsp granulated sugar
 1 tbsp butter
  cup crumbled feta cheese
 kosher salt and freshly ground black pepper to taste
 1 tbsp shallot
 2 tsp white wine vinegar
 1 tsp water
 3 tbsp olive oil
 1 tbsp very finely minced shallot
 ½ tsp Dijon mustard

1

To make very simple stovetop candied walnuts, preheat a cast iron skillet on medium heat for a couple of minutes. Add the nuts and toast them for 2-3 minutes until starting to become fragrant. Add the butter, allow it to melt and coat your walnuts well. Add the sugar and keep tossing your nuts with a wooden spoon until the sugar melts and coats the nuts, about 2 minutes. Very carefully, transfer the nuts to parchment paper to cool (the melted sugar will be very hot, ensure not to touch it) and be sure to separate them to avoid them from sticking to one another.

2

To make the dressing, combine minced shallot, 1 tsp water, 2 tsp white wine vinegar, 1/2 tsp mustard and whisk well. Pour in 3 TBSP oil while whisking and keep whisking until emulsified.

3

Place arugula in a large bowl. Pour the dressing gently on the side of the bowl, to ensure you don't wilt your greens. Gently toss with your clean hands, season with salt and pepper and place in a large platter. Top with watermelon, feta and candied walnuts. Serve right away.

Ingredients

 5 cups arugula
 3 cups watermelon, cubed into 1/2-3/4 inch cubes
  cup walnuts
 2 tbsp granulated sugar
 1 tbsp butter
  cup crumbled feta cheese
 kosher salt and freshly ground black pepper to taste
 1 tbsp shallot
 2 tsp white wine vinegar
 1 tsp water
 3 tbsp olive oil
 1 tbsp very finely minced shallot
 ½ tsp Dijon mustard

Directions

1

To make very simple stovetop candied walnuts, preheat a cast iron skillet on medium heat for a couple of minutes. Add the nuts and toast them for 2-3 minutes until starting to become fragrant. Add the butter, allow it to melt and coat your walnuts well. Add the sugar and keep tossing your nuts with a wooden spoon until the sugar melts and coats the nuts, about 2 minutes. Very carefully, transfer the nuts to parchment paper to cool (the melted sugar will be very hot, ensure not to touch it) and be sure to separate them to avoid them from sticking to one another.

2

To make the dressing, combine minced shallot, 1 tsp water, 2 tsp white wine vinegar, 1/2 tsp mustard and whisk well. Pour in 3 TBSP oil while whisking and keep whisking until emulsified.

3

Place arugula in a large bowl. Pour the dressing gently on the side of the bowl, to ensure you don't wilt your greens. Gently toss with your clean hands, season with salt and pepper and place in a large platter. Top with watermelon, feta and candied walnuts. Serve right away.

Watermelon Arugula Candied Walnuts Salad

Happens to be Gluten-Free and Vegetarian.

Make it Vegan and Dairy-Free: replace butter with olive oil. Omit feta.

Leave a reply

Your email address will not be published.