Cucumber, Tomato and Watermelon Salad

By cacelias

This is a delicious and refreshing watermelon salad recipe! It is sure not to disappoint you! The lemon basil dressing is excellent on any kind of salad!

Recipe from Cook's Wares Cooking Class, The Art of the Steak with Bryan Hopping from Eddie Merlot's, July 2016.

Ingredients

• FOR THE DRESSING:
• 2 large lemons
• 2 T shallots, minced
• 1/4 cup honey
• 2 T Dijon mustard
• 1/4 cup rice vinegar
• 2 t kosher salt
• 1 egg yolk
• 1 1/2 cups vegetable oil
• 1/2 cup fresh basil, chopped
• FOR THE SALAD:
• 2 seedless cucumbers, cut into 1-inch chunks
• 1 small seedless watermelon, cut into 1-inch chunks
• 4 large ripe tomatoes cut into wedges
• 2 lbs. of mixed greens
• 2 cups lemon basil dressing (recipe follows)
• Salt and Pepper to taste

Details

Servings 6

Preparation

Step 1

FOR THE DRESSING:
Zest and juice the lemons and add to a blender or food processor. Add the shallot, honey, mustard, rice vinegar, kosher salt, and egg yolk. Blend just until smooth.

With the blender running, slowly add the vegetable oil until fully emulsified.

Whisk in the fresh basil and allow to rest in the cooler for 1 hour for the flavors to combine.

Makes 1 quart.

FOR THE SALAD:
Combine all ingredients in a large bowl and toss to coat with the dressing.