Watermelon Salad with Mint Leaves 1 (5-pound) watermelon 1 sweet onion (such as Vidalia or Walla Walla) 1/4 cup red or white wine vinegar (your choice) Salt and pepper 1/3 to 1/2 cup extra-virgin olive oil 2 tablespoons chopped fresh mint leaves 6 whole mint sprigs Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds. Place watermelon in serving bowl. Peel and slice the onion into rings. Gently combine the onion rings and watermelon. In a small bowl, combine the vinegar, salt, and pepper; whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. Pour the dressing over the melon/onion mixture and toss gently until everything is coated and evenly mixed. To serve, divide salad among individual plates and garnish with mint leaves.
. .*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
