The Palestine Herald, Palestine, Texas

Family

July 5, 2014

COOKING WITH SIMON: Red, white and watermelon

PALESTINE — Happy 4th of July weekend! On every street corner the fruit of Texas is being sold from the back of old trucks and roadside produce stands.

Sweet summer watermelon is here, and if placed in the fridge overnight it makes a cool and refreshing treat in the hot Texas sun.

This green skin fruit is not just for eating plain and spitting seeds. I’m actually pretty grateful these days for the seedless varieties. But then what’s the fun of that?

Watermelon can be made into wine, ice cream, sorbet, or sauces for dessert, salads or grilled fish or chicken. It’s great chopped small and added to a fruit salsa and you can even cut it into cubes to add to a salad or the wedges can be grilled.

You can pickle the skins to serve instead of traditional pickles, like I did a few weeks ago in the Scotch Egg recipe I published. Yes, that is a British recipe, and you wouldn’t want to be called unpatriotic, but if you go back and look it up I won’t tell.

If you miss any of the Cooking with Simon stories just go to www.palestineherald.com and click on the Cooking with Simon tab on the left side of the page. Many of the recipes are there.

In the meantime, keep enjoying your holiday and don’t forget to stop and buy a watermelon.



Red, White & Blue Watermelon Salad with Raspberry-Mint Vinaigrette

Ingredients

4 cups mixed greens

2 cups cubed watermelon

1 heirloom tomato, cut into wedges

1 cup blueberries

1/2 cup jicama, julienned

1/4 cup parmesan, grated

1/4 cup white wine vinegar

1 lemon

1/4 cup mint leaves

1 tablespoon Dijon mustard

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup olive oil

 

Directions

Place the greens in the bottom of a shallow salad bowl. Top with the cubed watermelon, then the tomatoes, blueberries, jicama and parmesan. Place all of the remaining ingredients in a blender and puree until smooth. Pour into a salad dressing bottle. Drizzle over salad or serve at the table.

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Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com

 

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