Prep. time: 10 minutes
Cooking time: A few seconds
An original recipe from Louis Osteen, former chef of Louis's Restaurant and Bar in Charleston, SC
You can add feta, halloumi, cucumber or tofu dices for a light yet filling salad. (Photo: MSCOMM with this variation)
- Cut the watermelon into cubes; place in a bowl with the cress, shallots, chervil and parsley;
- 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;
- cover until serving time; toss with the dressing just before serving.
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