Description
Delightful, summery, and fresh, this is a great way to present a salad.
Ingredients
Scale
- Ingredients for 16 portions
- Watermelon, red seedless – 1 whole
- English Cucumbers, peeled cut in 1” rounds – 5 each
- Heirloom Tomatoes, ends removed and quartered – 8 each
- Feta Cheese, 1/2 inch cubes – 32 each
- Black Olives – 2 Cups
- Shallots, unpeeled – 10 each
- Sherry Vinegar – 1/4 Cup
- Olive Oil – 3/4 Cup
- Thyme, chopped fine – 1 bunch
- Mixed Micro Greens – 1 shell
Instructions
- For the Watermelon: Peel the Watermelon and then square off to make a rectangle.
- Cut lengthwise into 1inch thick blocks.
- From the 1inch blocks cut rectangles measuring 1 inch X 3 inches long.
- Drizzle the watermelon with olive oil and then season both sides with salt and pepper.
- Grill cross hatch marks onto both sides of the watermelon and then chill and hold for finishing.
- For the Cucumbers: Peel the cucumbers and then trim off the ends.
- Cut the cucumber into 1 inch rounds and then with either a small ring or knife cut out the seeded center leaving the cucumber rounds intact.
- For the Heirloom Tomatoes: Cut the ends off of the tomatoes at the stem end to make a flat surface.
- Next cut the Tomatoes in 4 even quarters and reserve for finishing.
- For the Olives: Drain the olives and place on a plate lined with a c-fold towel and then microwave on 50% power for 10 minutes, take out and turn the olives and then repeat for another 10 minutes at 50% power.
- Do one more time to ensure that the olives are completely dried out. When the olives have cooled, transfer to the Robot Coup and course grind to a powder, hold for assembly.
- For the Shallot Vinaigrette: Toss the shallots in a bowl with a little oil, salt and pepper to coat.
- On a sheet pan lined with foil, lay the shallots out and then transfer to a hot oven to roast until very tender and falling apart.
- Put the hot shallots into a food mill and process the shallots through the food mill leaving the skins behind into a bowl.
- Add the vinegar to the shallots and with a hand blender emulsify the oil into
- the shallots and vinegar.
- To Finish: Place 2 planks of the watermelon on the plate, 2 pieces of the tomatoes, 3 rounds of cucumber and 5 cubes of Feta Cheese.
- Place the Micro Greens in the holes of the cucumber and drizzle all of the garniture with the Shallot Vinaigrette.
- Top the cucumbers with the olive oil and sprinkle some Maldon Salt on the watermelon and tomatoes.
- Category: Salad
- Cuisine: French