Recipe by Dan Clapson using a mystery ingredient - watermelon - from a Chopped Canada challenge. See the full post here.
Directions for: Watermelon, Cucumber and Feta Salad
Ingredients
Fried Chorizo3 Tbsp canola oil
6 slices chorizo, quartered
Pickled Watermelon Rindcup white vinegar
cup water
2 tsp salt
1 tsp sugar
tsp pickling spice
2 cloves garlic
cup watermelon rinds, diced
Watermelon Vinaigrette1 cup watermelon flesh, 1-inch cubed
2 Tbsp white wine vinegar
1 Tbsp fresh basil, roughly chopped
2 tsp liquid honey
2 tsp lemon juice
1 tsp lemon zest
tsp salt
tsp ground black pepper
reserved oil from Fried Chorizo
Salad4 cups watermelon flesh, 1-inch cubed
1 long English cucumber, 1/2-inch cubed
cup feta cheese, 1/2-inch cubed
cup fresh basil, torn
1 tsp ground black pepper
Directions
Fried Chorizo1. Heat oil in a large pan on medium-high heat until very hot.
2. Add chorizo to the pan and let fry until crispy, approximately 1 minute.
3. Transfer to paper towel to absorb any excess grease and to let cool.
4. Reserve remaining oil from pan.
Pickled Watermelon Rind1. Place all ingredients except rind in a small pot and bring to a simmer on high heat.
2. In a heat safe bowl, pour hot liquid over chopped rind and let sit for 15 minutes.
3. Discard of liquid, transfer to a container and let chill in the refrigerator until youre ready to assemble the salad.
Watermelon Vinaigrette1. Place all ingredients except oil in a blender and pure on high until very smooth.
2. Continue to blend while slowly pouring in reserved oil from frying chorizo.
3. Transfer to a bowl and set aside for now.
Salad1. Place all salad ingredients in a large mixing bowl along with the pickled watermelon rinds.
2. Add desired amount of watermelon vinaigrette (approximately to cup) and toss gently until well-coated.
3. Top with fried chorizo and serve immediately.
See more: Appetizer, Cheese, Fruit, Picnic, Salad, Summer, Vegetables