Tomato and Watermelon Salad
By DeBruynC1
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Ingredients
- Tomato and Watermelon Salad:
- Freshly ground pepper
- 66 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)
- 1/2cup1/2 cup goat cheese, crumbled
- 3tablespoons3 tablespoons extra virgin olive oil
- 1tablespoon1 tablespoon sherry vinegar
- Juice of 1 lime
- 22 shallots, thinly sliced
- 1cup1 cup watermelon, cut into 1/2-inch cubes
- 11 jalapeno, thinly sliced
- 2tablespoons2 tablespoons torn Italian parsley
- 2tablespoons2 tablespoons torn mint leaves
- 1tablespoon1 tablespoon capers, rinsed
- 1/2teaspoon1/2 teaspoon salt
- Vinaigrette:
- 2tablespoons2 tablespoons sliced almonds
- 44 garlic cloves, thinly sliced
- 2teaspoons2 teaspoons harissa
Details
Servings 6
Adapted from marcussamuelsson.com
Preparation
Step 1
1. To make the vinaigrette, combine the almonds, garlic and harissa in a small sauté pan over medium heat and sauté for 3 minutes. Remove from heat.
2. In a separate bowl, combine the olive oil, vinegar, lime juice and shallots. Whisk in the almond-harissa mixture.
3. Toss the watermelon, jalapeno, parsley, mint and capers in a large bowl. Season with salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with goat cheese and serve immediately.
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