Happy Labor Day everyone!
I hope you all had a fun and safe weekend off... I know I enjoyed having an extra day of rest (even though it went by way too quickly- as always).
I felt really blessed to have family and friends in town this weekend... I always love having visitors in the LBK, so that made it a good weekend in itself. There's plenty more to say about this weekend later, but since I'm enjoying my day off, I'm going to keep it short and sweet. This afternoon my mom and I tried a new salad recipe for lunch and I thought it was so tasty (and different), that I just had to share. This salad is just so light and cool, I think it's perfect for an end-of-summer celebration. Enjoy!
Arugula, Watermelon, and Feta Salad (from the Barefoot Contessa, Food Network)
For the vinaigrette:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups baby arugula, washed and spun dry
- 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes *we used a yellow one*
- 12 ounces good feta cheese, 1/2-inch diced
- 1 cup (4 ounces) whole fresh mint leaves, julienned
Directions:
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
Comments