MELON SALAD WITH HAZELNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 sliced cantaloupe with 1/4 cup each chopped toasted hazelnuts and parsley, 2 tablespoons olive oil, 1 tablespoon rice vinegar and a pinch of sea salt. Drizzle with more olive oil; top with shaved parmesan.
WATERMELON GOAT CHEESE SALAD
A sweet and satisfying summer salad packed with seedless watermelon, crumbled goat cheese, and crunchy hazelnuts.
Provided by Saputo
Categories Trusted Brands: Recipes and Tips
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
- In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
- Top with goat cheese and hazelnuts to serve.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 8.9 g, Cholesterol 5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 90.5 mg, Sugar 5.4 g
LOBSTER AND MELON SALAD WITH HAZELNUT OIL
Canadian chef Jonathan Gushue, a 2008 Workshop participant, introduced us to the notion of pairing lobster with melon-a clever juxtaposition of rich with lean. The cool juiciness of the melon balances the lobster's buttery sweetness, so the salad seems refreshing and light. Serve it as the first course of a seafood dinner or, in larger portions, as a summer lunch.
Yield serves 6
Number Of Ingredients 13
Steps:
- For the vinaigrette: In a small bowl, combine the shallot, vinegar, mustard, and honey. Whisk in the oils gradually. Season with salt and pepper.
- For the lobsters: Put 2 gallons cold water in a stockpot with 1/2 cup salt. Bring to a boil over high heat. Add the lobsters and cover. When the water returns to a boil, uncover and boil for 12 minutes. Transfer the lobsters to ice water to chill quickly.
- Twist off the lobster tail, knuckles, and claws; discard the rest of the carcass. Crack open the shell of the tail and remove the meat in one piece, or use your finger or a small fork to push the meat out through the larger end. Crack the knuckle shells and remove the meat. To extract the meat from the claw, jiggle the small lower appendage until it snaps, then remove it. Crack the shell of the claw and pull out the meat in one piece, if possible. Cut the tail into 1/2-inch chunks and cut the knuckle meat into 2 or 3 pieces. Leave the claws whole.
- Slice the melon quarters thinly lengthwise, then cut each slice crosswise into thirds.
- Put the lobster in a bowl with the melon. Toss with the vinaigrette, using as much as you need to moisten the lobster and fruit. Add the arugula and more dressing, if needed, and toss again. Divide among individual plates or arrange on a platter. Garnish with hazelnuts and mint. Serve immediately.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
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13 MELON SALADS THAT SCREAM PEAK SUMMER | BON APPéTIT
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Author Bon AppétitPublished 2019-06-04
- Cantaloupe With Sugar Snap Peas and Ricotta Salata. Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all. View Recipe.
- Tomato-Watermelon Salad With Turmeric Oil. Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.
- Melon Panzanella. In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.
- Honeydew, Jicama, and Mango Salad. Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.
- Honeydew Salad with Ginger Dressing and Peanuts. Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.
- Watermelon, Endive, and Fig Salad. Perfect as either a side salad or a cocktail hour snack platter, you’re going to want to keep serving this mix of complementary sweet and salty and crunchy and soft bites all summer long.
- Watermelon With Lime Dressing and Peanuts. The jagged, irregular chunks of fruit in this salad recipe make it clear that something unexpected is about to happen.
- Cantaloupe and Cucumber Salad. Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.) View Recipe.
- Honeydew and Fennel Salad With Basil. If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.
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