The Dish: Union Bar and Grille -- Watermelon Salad

Chef Stephen Sherman

INGREDIENTS: Vinaigrette (severs 8)
3 cup diced, peeled watermelon
1 tbsp. Dijon mustard
2 tbsp. red wine vinegar
2 tbsp. granulated sugar
2 tbsp. extra virgin olive oil
Kosher salt and ground black pepper to taste

INGREDIENTS: Salad (severs 8)
40 pieces chilled, cubed watermelon, cut 2” cubes
1 bunch watercress, rinsed well and dried
8 oz. sheep’s milk feta cheese
¼ cup fresh mint leaves, picked

METHOD:
1. Puree the diced watermelon in a blender until fully processed. This should result in roughly 2 cups of watermelon puree.
2. Pour watermelon puree into a large mixing bowl.
3. Whisk in Dijon mustard, red wine vinegar and granulated sugar. Continue whisking while slowly adding extra virgin olive oil in a thin stream.
4. Season the vinaigrette with kosher salt and ground black pepper.

PLATING:
At the restaurant, we use this vinaigrette to dress our watermelon salad. Arrange 5 pieces of watermelon on each of 8 plates. Douse with a ladle of watermelon vinaigrette. In a large mixing bowl, toss the watercress with the feta cheese, torn mint leaves, olive oil and a little of the watermelon vinaigrette and season with salt and pepper. Divide up the feta and watercress salad evenly among the 8 plates and arrange delicately on top of the cubes of watermelon. Drizzle each salad with a little additional extra virgin olive oil and sprinkle with fresh ground black pepper.

Note: This vinaigrette is very versatile and delicious with many summer dishes. It is excellent with crispy fried soft-shell crabs or on top of grilled swordfish steaks.

Union Bar and Grille
1357 Washington St
Boston, MA 02118
617-423-0555