Baby Leaf Lettuce with Olives and Watermelon
Ingredients
2 cups seedless watermelon chunks (3/4 inch thick)
2 tablespoons extra-virgin olive oil
1 tablespoon Champagne or white wine vinegar
Salt and freshly ground black pepper
12 loose cups baby leaf lettuce or 3 heads Bibb lettuce, torn
1/2 small red onion, thinly sliced
1/2 cup snipped chives
1/4 cup flat-leaf parsley leaves
1/2 cup pitted olives, halved (3 ounces)
Ingredients
2 cups seedless watermelon chunks (3/4 inch thick)
2 tablespoons extra-virgin olive oil
1 tablespoon Champagne or white wine vinegar
Salt and freshly ground black pepper
12 loose cups baby leaf lettuce or 3 heads Bibb lettuce, torn
1/2 small red onion, thinly sliced
1/2 cup snipped chives
1/4 cup flat-leaf parsley leaves
1/2 cup pitted olives, halved (3 ounces)
Directions
In a blender or food processor, puree 1/2 cup of the watermelon chunks. Strain the juice through a fine sieve into a large bowl. You should have about 2 tablespoons. Discard the solids.
Whisk the olive oil and white wine vinegar into the watermelon juice and season with salt and pepper. Add the lettuce, onion, chives, parsley, olives and the remaining 1 1/2 cups of watermelon chunks and toss gently. Transfer the salad to a large platter and serve right away.
In a blender or food processor, puree 1/2 cup of the watermelon chunks. Strain the juice through a fine sieve into a large bowl. You should have about 2 tablespoons. Discard the solids.
Whisk the olive oil and white wine vinegar into the watermelon juice and season with salt and pepper. Add the lettuce, onion, chives, parsley, olives and the remaining 1 1/2 cups of watermelon chunks and toss gently. Transfer the salad to a large platter and serve right away.
I love salad! I could eat salads all summer long so this sounds soo good I have to try it this week! Happy Tasty Tuesday!
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