Back to All-American, With a Twist

See Also
Summer Grilling Guide 2005
  Watermelon, Fennel, Tomato, and Red-Onion Salad

The Chef
David Burke davidburke & donatella

Servings
Serves 6

Ingredients
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

Cooking Instructions
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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