El Rayo's Baby Arugula and Watermelon Salad

2:38 PM, Aug 27, 2012   |    comments
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207 El Rayo Baby Arugula and Watermelon Salad

Baby Arugula and Watermelon Salad

For the salad:                                       
    * 4 ounces  baby arugula, washed and spun dry
    * 4 cups   seedless watermelon, rind removed, and cut in 1-inch cubes
    * 1/2-3/4 cup  cotija cheese, grated
    * 1 ounce    fresh mint leaves, washed and spun dry and torn into pieces

For the vinaigrette:
    * 1/4 cup   freshly squeezed orange juice
    * 1/4 cup   freshly squeezed lime juice
    * several drops Boyajian lime oil and orange oil * (aprox. 1/8th tsp)
    * 1 large (1/4 cup) shallot, minced
    * 1 tablespoon  honey, preferably local
    * 1/2 cup   extra virgin olive oil
    * 1 teaspoon  kosher salt
    * 1/2 teaspoon  freshly ground black pepper

Whisk together the orange juice, lime juice, shallots, honey, citrus oils, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Chill the vinaigrette if you aren't using right away.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
 *Note; you can substitute 1/2 teaspoon of lime and orange zest for the Boyajian oils


Watermelon Refresco

2 quarts  watermelon cubed
1/2 cup  fresh squeezed orange juice
1/2cup  fresh squeezed lemon juice
1/4  cup  agave nectar

*some watermelons are sweeter than others, add more agave if not sweet enough.

Watermelon Margarita
Fill a 12 oz glass with ice
2oz  1800 silver tequila
1 oz  DeKuyper Triple Sec
Top with watermelon refresco, shake and serve with a watermelon wedge as garnish

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