Put the watermelon and onion rings into a large bowl. Roll the basil leaves together tightly. Take a scissor and cut the rolled basil in small slices over the watermelon. Toss the pine nuts and cheese into the bowl. Grind black pepper over.
DO NOT measure the oil, you will just be streaming it from the bottle.
Make the vinaigrette by putting the mustard into a small bowl. Put the bowl on a towel so it cannot more around, you need both hands. Have ready a whisk. Put the vinegar into the bowl, and whisk the vinegar and mustard together. All the while whisking, slowly pour the oil into the bowl, a drop or two at a time. You will see the mixture begin to turn into an emulsion. When the mixture has thickened, you can stop adding oil.
Pour the vinaigrette over the salad and toss. Refrigerate until ready to serve.
A savory watermelon salad accompanies spicy foods very nicely. Watermelon does not have to only be for dessert. The onion gives it a little heat, the basil marries wonderfully with the fruit, and the Balsamic vinegar brings out the sweetness of the melon. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.5mg||0 %|
|Sodium 21.3mg||1 %|
|Potassium 281.9mg||7 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 16.7g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 136
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