Watermelon With Parmesan And Mint Recipes

Steps:

• Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.

Steps:

• Place 4 cups 1/2 inch-cubed watermelon (about 1 1/4 pounds; lightly smashed) and 6 sprigs mint (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh watermelon and mint sprigs for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

Steps:

• Cut watermelon lengthwise into narrow wedges about 1 1/2 inches wide, then cut wedges crosswise into 3/4-inch-thick slices (they will be tall and pointed). Trim rind to enable slices to stand upright.
• Just before serving, stir together pepper and salt and sprinkle over slices. Stir together cheese and mint and sprinkle slices again.

Steps:

• In a medium saucepan, mix the sugar, mint stems, ginger, and water over medium high heat, stirring until sugar dissolves. Bring to simmer for 2 to 3 minutes then remove from heat. Let the mixture steep 20 minutes before straining through a fine sieve. Chill the syrup. To serve, drizzle the chilled syrup over the watermelon cubes and garnish with fresh mint leaves.

Steps:

• Combine the olive oil and lime juice in a bowl. Add the watermelon, mint and jalapenos and toss with the lime juice and olive oil mixture. Season with salt and eat with your favorite chips.

Steps:

• Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon agua fresco. Stir and serve.

Steps:

• Gently mix watermelon, cucumbers, and mint in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in a small bowl. Drizzle over salad and gently toss to coat. Add feta cheese and gently mix.

Steps:

• Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).