I was browsing through some of Ina Garten's recipes and instead of making more cakes and bakes, I decided to try one of her salad recipes. Salad is not something that we eat as often as our Western friends do. We do eat veggies everyday, mostly in quick stir-fry dishes as part of a main meal, and we do have our own local-style salads. Salads like the one below are often made during parties or get-together, or maybe as a side when we have Western meals at home.
This is a simple salad from Ina Garten that only have two main ingredients, the watermelon and arugula. I replace the arugula with butterhead lettuce. Ina used Parmesan Cheese, and I used Cheddar cheese, which I think, any cheese will do. We love salad, I'm lucky that both my kids love veggies ever since they are toddlers and they are not picky in most veggies that I've cooked. They love salads like this where they are lots of fresh green veggies.
Of course the star of this bowl of salad are the watermelons, everyone's favourite! Juicy and sweet!
A nice salad with a light dressing, which I added 2 tablespoons of honey. Keep the watermelon and lettuce in the refrigerator to cool. When it's time to serve, simply drizzle dressing over, garnish with shredded cheese and serve. Lovely when the watermelon is cold!
I'm submiting this post to "Cook Like A Star" where the celebrity star for the month of May is Ina Garten, hosted by my baking buddy Zoe from Bake For Happy Kids. Are you a fan of Ina Garten or have always wanted to try one her recipes, you can do that during the whole month of May and simply link to "Cook Like A Star", for more details, please visit Zoe.
Watermelon and Arugula Salad
(source from : foodnetwork.com, Ina Garten)
1/2 pound baby arugula leaves
2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
1/3 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound chunk Parmesan cheese
2 tbsp honey (my addition)
Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.