Grilled Watermelon Garden Salad With Lime Mango Dressing And Cornbread Croutons Recipes
GRILLED WATERMELON SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS
Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.
Provided by JJ Johnson
Categories Summer Salad Backyard BBQ Watermelon Cornmeal Chile Pepper Date Ricotta Mango Juneteenth
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- For the dressing:
- Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
- For the salad:
- Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
- Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
- Remove the rind and dice the grilled watermelon into large cubes.
- Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
- Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
- Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.
GRILLED "WATERMELON GARDEN" SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS
Few things say Harlem in the summertime like fresh watermelon. In 1935, when African-American business-man George Jones opened his classic movie theater, the Harlem, he didn't just serve the usual fare of soft drinks, candy, and popcorn. In between his home (which was next door) and the theater, he opened what he called a "Watermelon Garden" with picnic tables and umbrellas where patrons could gather and socialize before and after the films. If you've never grilled watermelon in the summertime, then you're in for a treat. Grilling caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor. The wood flavor of the grill will come through the watermelon, but it won't be overpowering like the charred tomato or charred vegetables. Just make sure to slice your watermelon thick enough that it doesn't fall apart while you're turning it on the grill. Use some stale cornbread from the day before to add texture. It'll be familiar yet wholly different from anything you're used to.
Provided by JJ Johnson
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat a grill pan to medium-high heat. Brush the grill pan with oil or drizzle the watermelon slices with just enough oil to thinly coat. Season the watermelon slices with salt and place them on the hot grill.
- Grill each side of the watermelon slices until charred, about 2 minutes. Transfer to a plate.
- Remove the rind and dice the grilled watermelon into large cubes.
- Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
- Toss the pumpkin seeds with the cayenne, sugar and 2 teaspoons oil and place on one prepared baking sheet. Roast until golden, 6 to 10 minutes.
- Toss or brush the cornbread cubes with the melted butter and place in a single layer on the second prepared baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
- Toss the watermelon, shiso, dates and chile in the bowl with the dressing. Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.
- Put the mango, lime juice, sake, vinegar, chile and salt in a blender or food processor. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified.
CORN SALAD WITH LIME VINAIGRETTE
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.
Provided by Jen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g
GRILLED WATERMELON AND TOMATO SALAD
Provided by Elaine Louie
Categories dinner, lunch, quick, salads and dressings
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.
- Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.
- Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice.
- Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 25 grams
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