Watermelon and Watercress Salad with Ginger

From the kitchen of One Perfect Bite...I've watched this group of women work their way through past challenges in which one member selects an ingredient the others must use. I wanted to join them but I suffered from lack of time or brain drain each time one of their challenges came up. I vowed to jump into the pool this time around only to find that this week's BSI (Blogger Secret Ingredient) is watermelon. I wasn't thrilled. I have a limited watermelon repertoire, but I had committed, so, watermelon it will be. My recipe is for a really lovely salad that's combines watermelon, watercress and mint with a few extras such as cucumber, ginger and feta cheese. The recipe first appeared in Epicurious. I've adapted it slightly to better suit the tastes of my family. The completed salad is chilled and tossed with a lime based dressing just before serving. It is lovely and I think it will please everyone at your table.

Watermelon and Watercress Salad with Ginger...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons rice vinegar
1 1/2 tablespoons vegetable oil
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons grated lime peel
1 garlic clove, minced
2 cups 1/2-inch pieces peeled seedless watermelon
1 large bunch watercress, thick stems trimmed (about 2 cups packed)
1 cup 1/2-inch pieces peeled seeded cucumber (about 1/2 large)
4 green onions, thinly sliced diagonally
1/4 cup chopped fresh mint
3 to 4 tablespoons crumbled feta cheese (optional)

Preparation:
1) Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper.
2) Add watermelon, watercress, cucumber, green onions and mint to bowl; toss to coat. Divide salad among 4 plates. Sprinkle each salad with a portion of feta. Yield: 4 servings.

I'm sending this over to Kim at The Ungourmet for my first entry into BSI (Blogger Secret Ingredient). It's also going to Debbie at Mountain Breaths for her Kick-Off to Summer BBQ event.

Endive, Pear and Watercress Salad

From the Kitchen of One Perfect Bite...This recipe is loosely based on one developed by Thomas Keller about a decade ago. The ingredients are readily available, though the cost of Belgian endive and walnut oil may put the salad into the once-in-awhile category for some. I love the way the ingredients in this salad marry; endive adds crunch and texture while the bitter-sweet flavors of watercress and pear play on the tongue. Candied walnuts replace croutons and add a final fillip to this luscious salad. When you are looking for something special or want to pamper yourself, I'd recommend this elegant and easy to prepare salad.

Endive, Pear and Watercress Salad...from the kitchen of One Perfect Bite inspired by Thomas Keller

Ingredients:
4 Belgian endives, halved lengthwise, cored, cut crosswise into thirds
2 small, firm, ripe Bartlet pears, peeled, cord, thinly sliced, cut crosswise into thirds
1 large bunch watercress or baby arugula, stems removed
Salt and freshly cracked pepper
1/4 to 1/2 cup walnut and sherry salad dressing (see below)
3/4 cup candied walnuts (see below)

Directions:
1) Pour 3 to 4 tablespoons walnut and sherry salad dressing into a large salad bowl. Add endives, pears and water cress.
2) Toss just before serving. Sprinkle with salt and pepper; top with candied walnuts. Serve extra salad dressing at the table. Yield: 4 servings.

Walnut and Sherry Salad Dressing: Combine 3 tablespoons sherry wine vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar, 3 tablespoons extra virgin olive oil and 2 tablespoons walnut oil in a shaker jar with lid. Shake to combine. Chill. Yield: 1/2 cup.

Candied Walnuts: Preheat oven to 350 degrees F. Spread 3/4 cup walnuts on a cookie sheet. Toast for 8 minutes, or until fragrant. Transfer to a bowl. Sprinkle with 2 teaspoons water. Add a pinch of cayenne and salt. Add 2 tablespoons brown sugar and toss to coat. Line a baking sheet with foil or parchment paper. Bake at 350 degrees for about 10 minutes , or until walnuts are brown and crisp. Transfer to a plate and cool in a single layer. Yield 3/4 cup.