Watermelon Salad

I created this recipe as a passed appetizer for an event. It was a big hit!

To serve, I put a decorative toothpick through each watermelon cube for easy eating. You could serve this on a platter with toothpicks through each watermelon bite for an appetizer or serve as a salad course or side.

Watermelon Salad

Print Recipe
Serves: 5 for salad and 10 for appetizer

Ingredients

  • White Balsamic Gastrique:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/2 cup good quality white balsamic vinegar*
  • 1/2 teaspoon dried lavender (food grade)
  • Salad:
  • 1 small seedless watermelon, chilled
  • 1/4 cup crushed pistachios
  • fresh mint
  • fresh basil

Instructions

1

Add the sugar and water to a medium saucepan. Heat over medium-high until the sugar dissolves completely and bubbles form.

2

Allow the mixture to cook without stirring until a light caramel color forms. Swirl the pan some times to allow even cooking.

3

When a light caramel color is achieved, carefully and swiftly add the vinegar. Be careful for popping sugar.

4

The sugar will harden. Reduce heat to medium. Allow to cook until it melts.

5

Add the lavender. Reduce the heat to low and cook for a few minutes to infuse the flavor.

6

Pour the gastrique through a wire fine mesh strainer over a mason jar. Allow to cool completely.

7

For the watermelon, cut the watermelon into 2-inch cubes. Depending on your watermelon, you should get about 35 to 40 cubes. (Cut the watermelon in 2-inch slices for easy cutting.)

8

For the salad, place the watermelon cubes on a platter. Top each watermelon with about 1/2 teaspoon white balsamic gastrique. Then, sprinkle some of the crushed pistachios on top.

9

Slice the mint and basil into strips (julienne). Sprinkle the julienned mint and basil over each cube.

10

Serve immediately.

Notes

* I used a pear white balsamic vinegar. If you have gastrique leftover, add olive oil to make a vinaigrette for salad.

 

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