Watermelon with any kind of greens is fantastic.
I love the pine nuts in this salad. No such thing as too many pine nuts.
I can’t believe it is Labor Day already and summer is behind us. Well, almost, the heat is still here so here is one more salad to add to your summer collection.
Arugula is a fairly new green to me. I guess it was about 4 years ago that I first discovered them, and then while in Italy “rocket” salad was on every menu. After ordering the Rocket Salad for the first time, I realized that it was my new friend “arugula” I was eating. If you love a peppery taste to your greens then you need to be eating arugula. I love it on sandwiches, even grilled on a panini, chopped up in a pasta salad or just eat it straight out of the bag.
This particular recipe called for just arugula but I have another NEW friend and that is pea shoots/sprouts. Pea shoots are the leaves of the pea plant and they are oh so cute and delicious. Â You can put them in a salad, stir-fry them, bake with fish or chicken or wilted into a risotto or pasta dish. They are delicious chopped into marinades and dressings. Can you image your favorite sandwich with some arugula and a big pile of pea sprouts. Makes my mouth water. I may just have to do a blog on a great little pea shoot recipe I have.
I do grow my own arugula and it grows best here in Texas from Fall-Spring. I have tried growing micro greens before in the house with no luck. There’s a company called Sprout People where I ordered my kits and even a hemp bag to grown them on but can’t seem to keep them as moist as they need to be to produce. I have not tried my hemp bag yet so may try that soon. Sprout people now have pea sprouts you can order to grow. So, if you can’t find them in your local store, try growing them.
The recipe called for pine nuts and I always toast mine because I think it flavor of the nut is delicious when nicely browned. There is not anything I would change about this salad — it is crisp, fresh, sweet and the feta and pine nuts make it simply wonderful.
Cube your watermelon and drain in a colander until ready to put salad together. I love my cute little colander. I use it all the time for draining fruits and even serve berries right in the colander.
This is a cute little decorator that I bought in a hardware/kitchen store in Seville, Spain. I love this for doing drizzles on plates or for salad dressings. I found one on Amazon if anyone is interested or you can simply Google LĂ¨kuĂ¨ decorator.
Arugula and Watermelon Salad
1 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
1 tsp. balsamic vinegar
1/2 tsp. salt to taste
2 Tbsp. olive oil
3 c. cubed watermelon, drained
2 -3 c. baby arugula
1 c. baby spinach
1 c. pea sprouts*
1/4 c. pine nuts, toasted
1/3-1/2 c. feta cheese, crumbled
pepper to taste
Whisk together the lemon juice, vinegar, balsamic, and salt in a large bowl. Add the oil in a slow stream, whisking until emulsified.
Put the greens and drained watermelon in a bowl. Add the pine nuts and the dressing and toss to coat. Sprinkle with cheese and pepper.
Note: do not add the watermelon until right before serving. Also, if you can’t find the pea shoots you can use all arugula or part arugula and part spinach. You may want to double the dressing recipe so you have plenty of dressing in case you have left over salad which you haven’t dressed.