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Watermelon, Fennel, Tomato, and Red-Onion Salad
David Burke davidburke & donatella
Serves 6
Vinaigrette:
1 cup freshly squeezed orange juice
1 tablespoon orange zest
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
Salad:
1 1/2 pounds seedless watermelon, cut into 1-inch cubes
1 fennel bulb, thinly sliced
2 vine-ripened tomatoes, cut into eighths
1/2 small red onion, thinly sliced
2 bunches watercress, stems removed
7 basil leaves, finely chopped
2 tablespoons finely chopped sushi ginger
2 whole oranges, cut into segments
Vinaigrette: Add juice, zest, and vinegar to a mixing bowl and slowly whisk in oil. Season with salt and pepper.
Salad: Add all salad ingredients to a large bowl, pour in vinaigrette, and gently toss together. Serve immediately.
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