Friday, June 12, 2009
What else can you make a vinaigrette out of? So far, I've done pineapple and honey-mustard. Now I've move on to watermelon. Since summer is right around the corner, it's the perfect time to start eating some summer foods. Fruity and deliciously good. A nice little tang from the vinegar melding with the mellow flavor of the watermelon.
I served it with some of the Grilled Yogurt Marinated Chicken Tenders over a bed of butter lettuce salad. Showing the butter alone looked a little boring and too green. Plus the vinaigrette tasted really good with the chicken.
I'm submitting this to this week's BSI: Watermelon hosted by Kim at The Ungourmet.
Makes 1 cup.
1 c watermelon pieces (deseeded)
1 Tbsp rice wine vinegar or red wine vinegar
2-3 Tbsp Extra Virgin Olive Oil
1/2 tsp sugar
Pureé the watermelon pieces in a blender, food processor, with an emulsifier or you can mash it by hand. (Feel free to strain the blend after to remove the watermelon bits, but I like the bits in there.)
Combine the watermelon with the vinegar, oil and sugar. Season with a pinch of salt and pepper. Adjust ingredients according to taste.
The pic below is the color of the finished vinaigrette since it's not as noticeable on the salad. It's like the color of the sun. Perfect for summer!!