Watermelon and Endive Salad
While I still think a salad is best left to the whims
of your imagination and local greengrocer’s stock, we’ve been enjoying so many
of them during the hot summer that I’m starting to think that writing down the
recipes might not be such a bad idea after all.
Just be sure to use these as inspiration, and to get creative with
whatever fresh and delicious vegetables and fruits you have at hand. The watermelon and honey give this salad a
nice sweet edge, and keep things cool and refreshing in the heat!
I’m on my summer semi-holidays now, so I’ll keep it
short and sweet: if you can’t get endive/chicory where you are, any flavourful
leafy green will do…spinach, chard, rocket, you name it!
Watermelon
and Endive Salad
Total time: 15 minutes
Serves: two
2 cups chopped endive/chicory or other leafy green
1 cup chopped cucumber
2 cups watermelon
2 slices toasted bread, broken up into crouton sized
pieces
Cream cheese (I used a cream cheese with walnut chunks in it)
Honey to taste
Olive oil to taste
Pinch of salt
Toss together the cucumber, watermelon, endive, honey, olive oil, and salt in a salad bowl. Spread
the croutons with the cream cheese, and arrange on the side of the plates (so
the croutons don’t get soggy) or keep the slices whole and serve on the
side. A bit of fresh mint would also
liven things up nicely, depending on the cheese that you use.
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