One of my favorite things in the world is eating dinner by candlelight with my husband. We finally did this Saturday night after a one-month hiatus. Life's been busy and we just hadn't taken the time.Inspired by a recent visit to Extra Virgin, I attempted to duplicate their tomato, watermelon, watercress, and goat cheese salad. I didn't have Michael Smith's ancho chili vinaigrette recipe, so I had to wing it with Tyler Florence's citrus-chile vinaigrette. I used arugula in place of the watercress.
Steve made jumbo prawns which we marinated in lime juice and a spontaneous combination of spices, a little similar to Tyler Florence's shrimp preparation in the vinaigrette recipe.
Tomato, Watermelon, Arugula & Goat Cheese Salad:
Slice one tomato and place on platter
Scatter arugula over the tomato
Scatter watermelon pieces and goat cheese over the arugula
Dress with citrus-chili vinaigrette (add dressing between the layers)
Citrus-Chili Vinaigrette:
1 vine-ripe tomato, seeded and chopped
2 canned chipotle peppers in adobo, chopped
1 teaspoon sugar
1 orange, zested and juiced
1 lime, zested and juiced
1 lemon, zested and juiced
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Was the salad on par with EV's?
ReplyDeleteUnfortunately, not quite. The leftovers were better the next day, as the dressing soaked into the watermelon. My dressing was too spicy and just didn't quite have the flavor that EV's had.
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