I've made this salad twice, exactly as the recipe states (except for increasing the dressing quantity) and it is fantastic. I will definitely make again! A great summer salad - refreshing and delicious.
Watermelon, Mâche, and Pecan Salad
Photo: William Dickey; Styling: Rose Nguyen
Mâche, a tender heirloom variety of lamb's lettuce, has a slightly sweet, nutty flavor, but the salad is equally good prepared with baby lettuces.
Yield: Makes 6 to 8 servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Bake:
7 Minutes
Cool:
15 Minutes
Ingredients
- 3/4 cup chopped pecans
- 5 cups seeded and cubed watermelon
- 1 (6-oz.) package mâche, thoroughly washed
- Pepper Jelly Vinaigrette
- 1 cup crumbled Gorgonzola cheese
Preparation
- 1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
- 2. Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.
Watermelon, Mâche, and Pecan Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Fruits
- COOKING METHOD: Bake
- OCCASION: Summer
- PUBLICATION: Southern Living
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