
2 minute read
Culinary Arts
Watermelon Panzanella
Serves two to four
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Ingredients
3 cups one-inch watermelon chunks 4 cups halved grape tomatoes 1 cup thinly slide shallots 8–10 torn basil leaves 2 cups croutons, preferably homemade 2 tablespoons toasted sesame seeds 1–1½ cups dijon chive vinaigrette
Directions
1. Combine all ingredients in mixing bowl. Gently toss with a spoon to coat everything with the vinaigrette. 2. Mix 30 minutes before serving, allowing the croutons to soften a bit. 3. Add more vinaigrette if you like.
Dijon Chive Vinaigrette
Makes about 1 cup
Ingredients
1 tablespoon Dijon mustard 1 teaspoon chopped garlic ½ cup extra virgin olive oil ¼ cup white wine vinegar ¾ teaspoon dried chives 1 tablespoon raw honey 1 tablespoon sugar Salt and pepper, to taste
Directions
Combine all ingredients in blender. Mix until smooth and emulsified.
Watermelon Smash
Serves four
Ingredients
½ cup hot water ½ cup sugar 8 cups diced seedless watermelon (1 pound) 2 limes, juiced 1¾ cup blueberries 1 bunch fresh mint, with 4 sprigs reserved for garnish 1½ cups tequila
Directions
1. Sugar syrup: Dissolve sugar in the hot water. Set aside to cool. 2. Watermelon juice: In a blender, puree watermelon until smooth.
Strain puree and discard the pulp. 3. In a large pitcher, combine lime juice, blueberries and mint leaves. Lightly muddle using a wooden spoon. 4. Add sugar syrup, watermelon juice and tequila to the pitcher.
Refrigerate until chilled. 5. Pour the Watermelon Smash into your favorite ice-filled glass.
Garnish with mint sprigs and sip!
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