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Watermelon, Preserved Lemon and Red Onion Salad
Makes 4 servings
*3 cups watermelon, cut into 3 inch by 1/4 inch triangles, seeds removed
*1 red onion, peeled and sliced thinly
*2 preserved lemons (available in fine supermarkets. If unavailable, substitute the zest of one lemon plus 1 tsp. minced capers)
*8 tbls. balsamic vinegar
*4 tbls. olive oil
*2 tbls. roasted sesame oil
*4 cups lightly packed mixed greens, such as arugula, mint, watercress, parsley
*salt and pepper
1Mix all ingredients gently together and divide onto plates.
Gordon Hamersley of Hamersley's Bistro, Boston, MA.