Jacques Pépin's friends Faith Middleton (host of NPR's The Food Schmooze) and veteran publicist Fern Berman once brought a watermelon salad to one of his boules parties. He loved it and was inspired to create this recipe. Although he cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste them), you can also chop the watermelon into cubes.
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tabasco
1/2 teaspoon freshly ground pepper
1 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks 10 cups chilled
My friend made this (sans olives) for lunch and served it on a bed of fresh spinach. Fantastic!
July 08, 2011
My Aunt made this salad without the olives and it was a surprise hit! Very refreshing on a hot day. Not spicy, even with Tobasco sauce. Just a very different and tasty combination of foods that don't sound like they would be good together, but are amazing.
this link is to an external site that may or may not meet accessibility guidelines.