July 2014

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40 BRAVA MAGAZINE | JULY 2014 Watermelon Salad with Feta and Herbs Lax's recipe is perfect for a solo summer lunch or a celebratory potluck off ering. It's easy to prepare and lets Wisconsin's summer produce and cheese shine. 8 c. seedless watermelon, cubed 2 c. watermelon rind, diced 1 c. rice vinegar (regular or seasoned) 3 Tbsp. local honey Black pepper, freshly ground Slice watermelon. Peel or cut off dark green skin and discard. Cube and set aside 8 cups of pink flesh and dice 2 cups of light green rind into small pieces. In small bowl, stir together vinegar, honey, black pepper and cayenne. Add light green rind and let pickle while salad is assembled. Just prior to serving, combine pink watermelon cubes with mint, dill, chives and feta in a large bowl. Add pickled watermelon rind, gently stir together and serve. Dash of ground cayenne pepper 3 Tbsp. chiff onade of fresh mint 2 Tbsp. fresh dill, chopped 2 Tbsp. fresh chives, thinned sliced 1 c. Wisconsin feta cheese, crumbled

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