Fun, Fresh, & Easy Watermelon Salad for Summer!
Have you ever been to a restaurant, tasted an appetizer, entrée or dessert and wished you could make it yourself? How about when you are trying to plan a social event or family get together, what would you really like to be on the menu? Its time to put down the party tray sandwiches, chips and factory made desserts, and bring that tasty delicious food you had at your favorite restaurant right into your kitchen.
As a chef at RoMo's Cafe, I have come to learn that they share a similar passion of mine, which is simple and delicious food! The owners, Rob and Monica, want "to bring the best, freshest, local ingredients to you in all of their glory with refined, but casual, food." One of the many things that I enjoy about working at this welcoming establishment is “Family Meal” time, where we all come together and actually get to try the items that are on the menu. RoMo’s Café has inspired me to not only become more familiar with recipes and food in general but how to put passion into it and make it my own.
A Fresh Watermelon Salad is one of best remedies for a HOT summer day in Texas. After Rob gave me a sample of this deliciousness, I mentioned that I would like to make this at home to share with my family and friends. Without hesitation, he gave me the recipe and reminded me that in his kitchen “there are no secrets because good food is meant to be shared.”
Fresh Watermelon Salad
Ingredients
½ seedless watermelon
1 carton of strawberries
2 cucumbers
For the Vinaigrette
1 tbsp. Dijon mustard
1 ½ tbsp. Honey
¼ cup Canola oil
1 tbsp. Red wine vinegar
1 Lemon
1 pinch Salt and pepper
Directions
1. Cut watermelon in half and with melon baller or tbsp measuring scoop, make melon balls from half of the whole watermelon.
2. Cut of cap (stem) of a whole carton of strawberries and slice
them thinly
Peel, core and slice two cucumbers.
For the Vinaigrette
1. Whisk together 1 tbsp of Dijon mustard and 1 ½ tbsp. of honey,
this is going to be your base.
Then whisk in 1 tbsp. of red wine vinegar.
2. Next, you have to zest a whole lemon and add it to the mixture. Then using that same lemon cut the lemon and use only ½ of its juice.
3. The most important part is emulsifying, which is to combine two liquids that don’t normally mix easily. You are going to slowly add ¼ cup of canola oil to your mixture while whisking vigorously, until you get a nice creamy liquid.
4. Add a pinch of salt and pepper. Enjoy!
Recipe provided courtesy of RoMo’s Café, locally owned and operated at 7627 Culebra Rd. Suite 107. Tell them ignite sent you!
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