Continuing our theme of featuring yummy recipes from around the web, today we bring you another seasonal delight. While we can pretty much get watermelon any time of year now, what makes this time of year special is that we can get it locally grown. And while locally-grown watermelon in these parts isn’t generally seedless, it sure is tasty. Combine that with the wonders of the grill (or grill pan as this recipe suggests), and voila, a seasonal treat that can’t be beat.
Thanks to Serena Ball, RD, of Teaspoon Communications, who along with her partner Deanna Segrave-Daly, RD, regularly feature recipes that delight the taste buds and the body, too. Check out their site for pictures of this great recipe. Yes, I am still picture-challenged.
- 2 large rounds of watermelon, sliced ½-inch thick, peeled
- 1 tablespoon olive oil, plus more for brushing
- 1 lemon, juiced and zested
- 1 tablespoon fig balsamic vinegar
- 1 tablespoon fresh basil, chopped
- ½ cup Peccorino Romano cheese, grated finely (about 1 ounce)
- Microgreens (such as mesclun mix)
- ½ teaspoon Fleur de sel (crunchy French sea salt)
- 1 tablespoon fresh chives, chopped
- Cut watermelon slices into half moon and then into 3 triangles; you will have 12 triangles total. Brush with olive oil.
- Whisk together a dressing of lemon juice, balsamic vinegar, 1 tablespoon olive oil and basil; set aside.
- Preheat grill pan (for about 5 minutes) over medium high heat until very hot. (Turn on oven exhaust fan while preheating.)
- Grill watermelon for about 2 minutes per side until grill marks appear.
- Dress microgreens with dressing, ¼ cup cheese and ¼ teaspoon salt.
- Divide microgreens among 4 plates. Top each with 3 slices watermelon, rest of cheese, rest of salt and a quarter of the chives; drizzle any remaining dressing (or more fig balsamic) over watermelon.