Watermelon Carpaccio Recipe
Arugula, pickled shallots, roasted rose heart radishes, blueberries, toasted pistachios, feta cheese & honey mint vinaigrette
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Ingredients
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Salad Components
Method
Preparation Instructions
- 1
Pickle the Shallots
Thinly slice the shallots and place them in a small bowl. Cover with vinegar and let sit for at least 30 minutes.
- 2
Prepare the Radishes
Preheat the oven to 400°F (200°C). Slice the rose heart radishes in half, toss with olive oil, salt, and pepper, and roast for 15-20 minutes until tender.
- 3
Make the Honey Mint Vinaigrette
In a small bowl, whisk together honey, olive oil, finely chopped mint leaves, salt, and pepper. Adjust seasoning to taste.
- 4
Assemble the Carpaccio
Using a melon baller or knife, cut the watermelon into thin rounds and arrange them on a large serving platter. Top with arugula, pickled shallots, roasted radishes, blueberries, and crumbled feta cheese.
- 5
Finish and Serve
Drizzle the honey mint vinaigrette over the salad, sprinkle with toasted pistachios, and serve immediately.
