Servings:
Six servings
Ingredients
- 3 bunch es watercress
- 2 bunch red onions, sliced paper thin
- 1/4 cup muscat or white balsamic vinegar
- 1/2 cup extra virgin olive oil
- 5 cup seedless or seeded red and yellow watermelon
Preparation
Baking Directions:
1.Trim the stems of the watercress.
Rinse the watercress and dry it thoroughly.
Keep the watercress chilled until you are ready to assemble the salad.
2.Place the sliced onions in ice water and soak them for at least 30 minutes to one hour; overnight is even better.
3.In a small bowl, combine the vinegar and salt and pepper to taste.
Whisk in the olive oil.
4.Place the watermelon, watercress, and red onion in a large bowl and dress with the vinaigrette.
Check the seasoning and add salt and pepper to taste.
Place the salad on plates or a large platter.
Tips:
Note: The colder all the ingredients are, the better.
Watermelon is always best ice cold.
