I have been waiting for summer to arrive when watermelons would be in the market to make some recipes . Back on March 31, 2016 I shared a long post on Salt Blocks for Cooking, Serving and a Few Recipes. One of those recipes I posted, but just now made, is a watermelon appetizer with feta and mint. Very simple and a great way to serve this summer fruit. This appetizer is going to be a favorite this summer.
I also found this recipe from one of Food 52’s cookbooks and knew I had to make this one too. I know you will love this as much as we did.
Watermelon, Goat Cheese and Pistachios with a Lemon Verbena Vinaigrette
- handful of fresh lemon verbena leaves – I love this lemony herb (see below for substitution)
- 1/2 cup extra-virgin olive oil
- 1 tsp. coarse salt – I used Maldon Sea Salt
- seedless watermelon
- pistachios, unsalted – I used roasted and salted and they were delicious
- goat cheese crumbles (feta would be good too)
- 2 tbsp. red wine vinegar
- Maldon sea salt and freshly ground black pepper to finish
Roughly chop the verbena and place in a mortar. Add a few drops of the oil and 1 tsp. coarse salt. I am a little salt sensitive but I decided to add the recommended amount and it was perfect. Grind for 2 minutes; add the rest of the olive oil and allow to steep for about an hour at room temperature. Remove the lemon verbena leaves before adding the red wine vinegar.
Even though I used roasted and salted pistachios (that’s what I had in the freezer) I still toasted them for 5 minutes and loved them; crunchy and so flavorful. Once they are cool, chop into small pieces and set aside.
Cut the watermelon into bite-size pieces and place on a shallow platter. Sprinkle goat cheese crumbles over the watermelon. Combine the lemon verbena mixture with the red wine vinegar and drizzle over the watermelon. Add the pistachios and season with Maldon sea salt and pepper to taste. Mix gently and serve right away.
This salad is refreshing and so delicious; I could eat the whole plateful! Be generous with the goat cheese and pistachios.
Substitution: If you don’t have lemon verbena, use 1-1/2 tbsp. minced lemongrass or lemon zest from 1 lemon and 3 tbsp. fresh basil, minced.
Recipe by cooking with aunt juju
I am sharing this summer salad with Angie and everyone at Fiesta Friday #126. Come join us…