Watermelon Wedge Salad with Nabulsi Cheese, Orange Zest, Black Caraway Seeds and Green-Tea Infused Citrus Dressing.
WATERMELON WEDGE SALAD WITH WHITE BRINED CHEESE
print this recipe
for the dressing:
3 tablespoons citrus-flavored white or green tea
1 tablespoon fresh lemon juice
1 tablespoon olive oil
salt and black pepper
for the salad:
seedless watermelon, preferably firm yet sweet
Nabulsi cheese, goat cheese or any white cheese that can be sliced
1 tablespoon orange zest
2 tablespoons black caraway (nigella) seeds
red (purple) onion, finely diced
1 tablespoon chives, can also use mint or basil
Prepare dressing. In a bowl combine tea and lemon juice. Slowly add in oil as you whisk until emulsified; set aside.
Prepare salad. Make sure all ingredients are thoroughly chilled. Cut watermelon into rectangles, 2.5″ x 1.5″ x 0.5″ thick, and pat-dry with paper towels.
On a clean working surface, sprinkle orange zest followed by black caraway seeds on top. Roll sliced cheese edges in this mixture until completely coated. If using goat cheese, roll into a log and coat the sides before slicing.
Assemble salad. Arrange watermelon rectangles onto a platter and top with cheese wedges or rounds. Drizzle on some dressing and lightly season with salt and pepper. Top with onions followed by chives. Serve immediately.
Recent Comments