Jiko Tomato Cucumber Onion Salad
Source of Recipe
Orlando Sentinel
List of Ingredients
Vanilla dressing:
1/2 cup white balsamic vinegar (you can substitute malt or cider vinegar, but do not use brown balsamic)
1/2 tablespoon vanilla extract
1/4 cup extra-virgin olive oil
Pinch of kosher salt
Pinch of freshly ground pepper
Melon vinaigrette:
1/4 cup cantaloupe juice
6 tablespoons watermelon juice
Pinch of kosher salt
Pinch of freshly ground pepper
1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1/4 cup cottage cheese
1/2 tablespoon finely sliced basil leaves
Salad:
1 English cucumber
1/2 teaspoon kosher salt
1/2 of a red onion, sliced very thin
2 tomatoes, cubed
Salt to taste
Freshly ground pepper to taste
1/4 pound arugula
Recipe
1. To make vanilla dressing, whisk all the ingredients together, adjust seasoning to taste. Set aside.
2. To make melon vinaigrette, juice cantaloupe and melon (cut into pieces and squeeze by hand or use an old-fashioned glass orange juicer) and measure amounts needed. Mix in salt and pepper, then lemon juice. Whisk in olive oil and adjust seasoning. Set aside. When ready to serve, mix in cottage cheese and basil.
3. To assemble the salad, cut cucumber in half, seed, slice fine, and place in a stainless-steel bowl. Add salt, mix well, and let sit for a half hour at room temperature. Drain water from cucumber and mix with onions and tomatoes. Add 1/4 cup of vanilla dressing (reserve the rest) and season with salt and pepper to taste. In the center of a large plate, mound the tomato, cucumber and red onions, and drizzle 2 tablespoons of melon vinaigrette around them. Top with the arugula tossed with 2 tablespoons of vanilla dressing.
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