Watercress salad with watermelon and sweet-sour onion

4 Servings

Ingredients

Quantity Ingredient
¾ cup Extra-virgin olive oil
¼ cup Red wine vinegar
Salt and fleshly cracked black pepper to taste
1 medium Red onion; peeled and thinly sliced
⅓ cup Fresh lime juice; (about 3 medium limes)
⅓ cup Red wine vinegar
2 tablespoons Sugar
1 bunch Watercress; trimmed, washed and dried
1 cup Flat-leaf parsley; loosely packed, washed and dried
2 cups Diced watermelon; in 1/2-inch cubes, seeds removed

Directions

FOR THE DRESSING

FOR THE SALAD

1. In a small bowl, whisk together the olive oil and ¼ cup vinegar, and season with salt and pepper. Set aside.

2. In a small bowl, combine the onion, lime juice, ⅓ cup vinegar and sugar and set aside for 2 hours.

3. In a large bowl, combine the watercress, parsley and watermelon. Add just enough dressing to moisten the ingredients (there will be some dressing left over) and toss to coat. Place the salad on a large platter or individual serving plates. Drain the onion, place on top of the salad and serve.

>From "Lettuce in Your Kitchen" by Chris Schlesinger and John Willoughby Printed in Chicago Tribune Magazine 5/17/98 Submitted by Carriej999@... 5/98 Recipe by: "Lettuce in Your Kitchen" Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 16, 1998

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