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 RecipeIngredients
- 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
Add the sugar and water to a medium saucepan. Heat over medium-high until the sugar dissolves completely and bubbles form.
Allow the mixture to cook without stirring until a light caramel color forms. Swirl the pan some times to allow even cooking.
When a light caramel color is achieved, carefully and swiftly add the vinegar. Be careful for popping sugar.
The sugar will harden. Reduce heat to medium. Allow to cook until it melts.
Add the lavender. Reduce the heat to low and cook for a few minutes to infuse the flavor.
Pour the gastrique through a wire fine mesh strainer over a mason jar. Allow to cool completely.
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.)
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.
Slice the mint and basil into strips (julienne). Sprinkle the julienned mint and basil over each cube.
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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