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  1. Home
  2. late summer fruit vegies

Watermelon 
& radish salad

Fresh summer flavours to brighten up your day. - by Chantal Walsh
  • 19 Feb 2016
Watermelon 
& radish salad
Cook: 20 Minutes - easy - Serves 4 - Vegetarian - gluten-free - dairy-free - egg-free - pregnancy-safe
Proudly supported by
Fresh summer flavours to brighten up your day.

Ingredients

800 g seedless watermelon

150 ml apple cider vinegar

40 g pine nuts

3 cups mixed salad leaves

1 radish, thinly sliced

1 eschalot, finely chopped

1 tbsp Dijon mustard

1 tsp honey

100 ml extra virgin olive oil

80 ml truffle oil

1 tbsp balsamic vinegar

seeds of 1 pomegranate, to serve

Method

  1. Cut the watermelon into 3cm-thick slices, then cut 
these into large pieces and 
set aside.
  2. Put 80ml of the apple cider vinegar in a small saucepan and place over a medium-high heat. 
Bring to the boil and reduce for 
3 to 5 minutes, or until about 
1 tbsp of liquid is left. Add the 
pine nuts, toss to coat and 
transfer to a tray to cool.
  3. Place the salad leaves in a bowl 
of iced water for 5 to 10 minutes 
to make the leaves nice and crisp. Place the radish in a separate 
bowl of iced water for 5 to 
10 minutes so that it becomes 
crisp as well.
  4. To make the dressing, place 
the remaining apple cider vinegar 
in a bowl with the shallot, 
mustard, honey, extra virgin 
olive oil and truffle oil and 
whisk together.
  5. When you are ready to serve, place the watermelon in a bowl. Drain and dry the leaves and radish, then add them to the watermelon. Pour over the dressing and toss to combine. Sprinkle with pine nuts, balsamic vinegar and some pomegranate seeds.

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