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The Beach House Restaurant on Kauai
Watermelon Salad Recipe |
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Along with our Macadamia Nut Crusted Mahimahi recipe, The Beach House offers
another often-requested recipe: Chef Todd Barrett's Watermelon Salad. This recipe will serve four. |
| Ingredients |
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Salad
6 cups mixed field greens 1/2 cup thinly-sliced red onion 1/2 cup carrot curls (or shreds) 1/4 cup diced, toasted macadamia nuts 1/2 cup crumbled gorgonzola cheese seedless watermelon Raspberry Vinaigrette 1/4 cup seedless raspberry jam 1/4 cup strawberry purée (fresh or frozen) 1/4 cup apple cider vinegar 1/4 cup balsamic vinegar 1-1/4 cups salad oil (canola or vegetable) salt and pepper to taste In a small bowl, whisk all ingredients. Set aside. Yield: 2 -1/4 cups. |
| Preparation |
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Salad Greens
Toss greens in large bowl with just enough raspberry vinaigrette to coat the greens. (Store leftover vinaigrette in refrigerator.) Divide greens into liberal portions on 4 plates. Garnish greens with gorgonzola cheese, toasted macadamia nuts, red onion & carrot curls. Remove rind from watermelon, cut into wedges and arrange around greens. Return to main recipe page. |
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