Thanks to Garland Geeslin for this recipe. Visit www.gotexanrestaurantroundup.com
Sassy's Texas Melon Salad
To properly eat this salad is with a spoon. Start from the bottom up, you want the dressing with each bite.
2 cups each cubed red and yellow melon
1 cup fresh cubed peeled cucumber
1 peeled cucumber and diced ( for the Dressing )
2 fresh lemon
1 1/2 lb of Texas Red tomato's
2 tablespoon fresh chopped Tarragon
1 Tablespoon Kosher Salt
2 Tablespoon Sugar
1/4 cup Extra virgin olive oil
2 cups of cubed 1/2 x 1/2 yellow Texas Grown Seedless watermelon
2 cups of cubed 1/2 x 1/2 red Texas Grown Seedless watermelon
1 1/2 lbs of Garden Fresh cubed tomato's
1 1/2 cup of peeled and cubed fresh cucumber
Take the above and place in a colander to drain the excess juices before placing in the salad bowl.
1/2 cup of chopped and diced shallots (Or red onion prefer shallots)
2 large lemon squeeze the juice from both lemon on to the salad
1/4 cup of EVO Extra Virgin Olive Oil.
2 1/2 table spoons of fresh chopped Tarragon Options ( fresh mint, or cilantro )
Place all these ingredients in a large salad bowl.
Toss salad gently, just enough to coat,
This salad can be served fresh if your melons have been previously chilled. Or place the salad in a refrigerator from 2 hours up top 6. After 6 hours the melons will start losing their crispness. .
You can make this a day a head of time,which will save you time the next day. Keep this ice cold in the refrigerator ,
1 whole large peeled cucumber chopped (Puree)
1 tablespoon of Kosher salt
2 1/2 tablespoons of rice vinegar
2 tablespoons of granulated sugar
Puree all the ingredients in a blender. Strain the juice into a small container, This dressing can also be prepared a day or 2 before.
You can strain this with a Tea strainer, or a clean white cloth. If you have a Juicer that will work even better. With this all you want is the juice not the pulb.
This will make about 4 very nice severing's, ladle the dressing over the salad in each serving bowl.
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