Tuesday, August 23, 2011

Watermelon Arugula Salad

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Watermelon - 2 cups chopped
Bacon - 6 strips 
Asparagus - 12 spears
Arugula - 3 handfuls
Salt - 1 tsp
Black pepper - ½ tsp.

Balsamic vinegar - ½ cup
Bacon fat - 2 tsp. - or extra virgin olive oil
Extra virgin olive oil - 2 tsp.
Sesame oil - 1 tsp.
Salt - ½ tsp.
Black pepper - ½ tsp.

1. Heat a non-stick pan to medium-high, cook bacon strips turning over repeatedly and removing fat and saving 2 tsp. in a small bowl. Cook about 5-6 minutes (reducing heat if necessary). Place a couple of paper towels on plate and let bacon drain excess fat. Break up into small pieces.

2. Season watermelon with ½ tsp. salt and pinch of black pepper. In the same pan with 1 tsp. of bacon fat cook slices of watermelon until browned and caramelized on each side (about 3 minutes each side). Remove and let cool, then cut into cubes and set in a bowl.

3. In the same pan add 1 tsp. of bacon fat and cook asparagus seasoning with ½ tsp. salt and pinch of black pepper as needed. Toss around covering with lid until asparagus is cooked and browning at tips, about 6 minutes. Cut on a diagonal into thirds.

4. For dressing, add ¼ cup balsamic vinegar into pan on medium-low heat with sesame oil, let reduce for 1 minute and pour right over the watermelon bowl. 

5. Assemble salad in large bowl with arugula, watermelon (without excess liquid), asparagus and bacon. Dress with extra virgin olive oil, remaining ¼ cup balsamic vinegar, salt and black pepper. Plate and enjoy.

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