Watermelon and Cress Salad with Citrus Vinaigrette Recipe
Watermelon and Cress Salad with Citrus Vinaigrette
Flavors of the USA
Total time: less than 15 minutes

Prep. time: 10 minutes
Cooking time: A few seconds

Difficulty: Easy
Chef's Note

An original recipe from Louis Osteen, former chef of Louis's Restaurant and Bar in Charleston, SC 

Editor note
You can add feta, halloumi, cucumber or tofu dices for a light yet filling salad. (Photo: MSCOMM with this variation)

- 300 g / 6 cups) Cress or Watercress - leaves and upper parts of the stems
- 600 g / 4 cups Watermelon
- 125 ml / 1/2 cup minced shallots
- 125 ml / 1/2 cup chopped chervil leaves (optional)
- 100 ml / 6 Tbsp.citrus vinaigrette
- 60 ml / 1/4 cup Italian parsley
- 3 Tbsp. sesame seeds
- 1/2 tsp. sesame oil
  1. Cut the watermelon into cubes; place in a bowl with the cress, shallots, chervil and parsley; 
  2. in a small saucepan, gently heat the sesame oil over low heat; add the sesame seeds and let them color slightly; sprinkle over the salad;
  3. cover until serving time; toss with the dressing just before serving. 
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