As the summer winds down, we’re all still searching for the perfect taste of lingering lightness that is a warm-weather meal; and, of course a recipe that keeps us in line should we want to break out our bathing suits for one last swim is always welcome.
This watermelon salad recipe is cool and refreshing, combining watermelon, watercress, parsley, green onion and oregano in a simple shallot-citrus dressing. It’s a perfect first course for a light dinner to help you savor the last days of the summer season.
Watercress is grown in water, as its name implies, and is a great, surprising addition to many recipes for its peppery bite. Hippocrates, the ancient Greek physician who said “let food be thy medicine,” believed in the healing powers of watercress, and he built his first hospital next to a stream so he could grow it to heal his patients. The tasty little leaves are unquestionably a superfood. Watercress contains more vitamin C than oranges, more calcium than milk, more iron than spinach and more folate than bananas. Mighty as the plant is nutritionally, its the spice that I love most about it. Change your BLT to a BWT, and you’ve got a bracing new take on an old favorite.
Watermelon and Watercress Salad with Shallot-Citrus Dressing
1 ½ tablespoons shallots, minced
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
½ teaspoon honey
1 tablespoon orange juice
1 tablespoon lime juice
Salt and black pepper to taste
1 ½ tablespoons white sesame seeds
2 cups watermelon, chopped into 1-inch pieces
3 cups watercress leaves
¼ cup flat leaf parsley
½ cup green onions, sliced
½ cup fresh oregano
Combine all the dressing ingredients in a blender.
Combine half of the seeds with the watercress, parsley, green onions, and oregano. Toss with half of the dressing. Toss the watermelon with the remaining dressing.
Divide the greens among plates and top with watermelon. Sprinkle with remaining sesame seeds.