Spring Salad Of Watermelon, Watercress, Scallions With Shallot-Citrus Vinaigrette

Recipe Ingredients

1/2 teaspoon	2.5ml	Sesame oil
3 tablespoons	45ml	Sesame seeds
4 cups	948ml	Seeded watermelon pieces in 1" cubes
6 cups	240g / 8.5oz	Watercress leaves - (abt 1 bunch)
1/4 cup	10g / 0.4oz	Italian parsley leaves
1/2 cup	118ml	Sliced scallions
1/2 cup	118ml	Fresh chervil tops (or fresh oregano)
		Shallot Citrus Vinaigrette
3 tablespoons	45ml	Minced shallots
2 teaspoons	10ml	Grained Dijon mustard
1 teaspoon	5ml	Honey - or to taste
2 tablespoons	30ml	Rice wine vinegar
2 tablespoons	30ml	Apple cider vinegar
1 tablespoon	15ml	Blood orange juice
		(or use regular orange juice)
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Lime juice
1/2 cup	118ml	Olive oil
1/2 cup	118ml	Peanut oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.

In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.

In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9375) - from the TV FOOD - NETWORK

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