I’m so ready for fall. There I said it. Ach. While the tomatoes are coming on (a good thing), the heat, too, doesn’t want to go away. I long for nights with the windows open and no air-conditioning white-noise drowning out the morning birds and joggers. (Ok, the late night drunks, too; I live in the city.)
Tomorrow I’m cooking dinner for the cover artist for my book, the talented Daniel Craig and his lovely wife, the accomplished and beautiful pianist (St. Paul Conservatory) Kim Craig.
Available Fall, 2013– amazon.com |
Lemon Green Beans here. |
Today, already up in the ’80s, I’ll admit I was glad to have something cool to pull off for supper–Ina’s Arugula, Watermelon, and Feta Salad. But I sure hope next month’s blog happens with it’s 50 degrees F so I can leave something in oven for a couple of hours. In between, I have to move. So if you’re a once a month reader, you’ll catch me on the flip side living in Colorado full-time again and cooking at-altitude recipes. So 50 degrees–it’s a real possibility!
Our Colorado front yard (west) in the late fall. In the far distance is Pike’s Peak! |
As this recipe is posted on line, I felt free to re-print it here; I do include the link below. This is a hearty, but heart-healthy salad that could serve as a main dish or a side. If you’re taking it to someone’s house, put it together and dress it when you arrive so the melon doesn’t “melt” around the edges. For Weight Watchers, leave salad plain and let each guest dress their salad. The devil is in the details, i.e. the vinaigrette.
Just for fun, I took this salad outdoors and photographed it in different parts of my garden.
arugula, watermelon, and feta salad
6 servings
Ingredients:
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the salad:
6 cups baby arugula, washed and spun dry
1/8 seedless watermelon, rind removed, and cut into 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Directions: Whisk together the orange juice, lemon juice, shallots, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. 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.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/arugula-watermelon-and-feta-salad-recipe/index.html?oc=linkback
So what did I think: A toothsome journey into a mix of textures –juicy, tender-chewy, crunchy– and ambrosial-briny tastes. While this salad has been around a few years and blocks, I hadn’t made it yet. Dave and I both enjoyed the luscious sweet, liquid watermelon juxtaposed with the citrusy-onion vinaigrette, peppery arugula, and salty feta. With a piece of toasted or grilled bread, perhaps, this would be a whole meal for someone without a huge appetite. Summery, summery contrasts! The more Dave ate this, the better he liked it. While maybe a tad skeptical at the onset, he ate a lot, and ended up saying, “This is definitely my kind of thing!”
What made the difference: Making this salad when Minnesota watermelon was at its peak made a world of difference. I also splurged on Spanish (sheep) feta — a square cut from the larger cheese in brine–and was really happy with the results. Ina’s instruction are to cut things into smaller pieces; I chose the lusher, larger cuts for grins and giggles. Why not? I like big wedges of melon. Instead of tossing the elements in a big bowl, I served the salad composed on a large platter so that the colors showed up a bit more. And, ok, I did use GOOD olive oil, as indicated. In fact, I used Ina’s favorite, Olio Santo. (California), available at Williams-Sonoma. In other words, one of Ina’s primary tenets — use the best ingredients you can afford in season — was proved totally valid. Shop well.
Alyce’s options: Try spinach, goat’s cheese, and cantaloupe in place of the arugula, feta, and watermelon.
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If you’d like to try a similar salad of Ina’s that uses Parmesan in place of the feta and skips the orange juice, check here.
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more ina??? why not???
Anna Quindlen’s Interview with Ina. (2011) Don’t miss this.
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Check out the Ina Fridays fb page here.
Take a tour of Ina’s barn at House and Beautiful–Fun Slideshow
Barefoot Contessa dot com—for Ina’s blog, recipe index, book info, and more
10 Things You Didn’t Know About Ina
ALL ABOUT INA FRIDAYS:
The first Friday of the month, food bloggers from many parts of the world join together in posting a favorite Ina recipe. This month we have Salads, Soups and Sides; next month we’re cooking a Main Course.
Stop in and see what all of our fine writers are cooking up today or any day:
- Ansh @ Spice Roots
- Barbara @ Moveable Feasts
- Bhavna @ Just a Girl From AAmchi Mumbai
- Chaya @ Bizzy Bakes
- Linda, @ Tumbleweed Contessa
- Martha @ Simple Nourished Living
- Minnie @ The Lady 8 Home
- Mireya @ My Healthy Eating Habits
- Nancy @ My Picadillo
- Peggy@ Pantry Revisited
- Ria @ Ria’s Collection
- Rocky Mountain Woman @ Rocky Mountain Woman
- Veronica@ My Catholic Kitchen
*Not all writers will blog Ina every week–there’s work, vacation, family–but take a peek anyway.
Are you a food blogger? We’d love to have you every month or even once in a while! Email Alyce @ afmorgan53@yahoo.com to join the group or link in to join us occasionally (click on blue oval link button at bottom and follow prompts) only if you’re blogging Ina! No other posts, please?!
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On my Dinner Place (Cooking for One) Blog This Week:
Grilled Oregano Shrimp Caesar with Tomatoes and Crostini
Sing a new song… and Shanah Tovah! to all our Jewish friends and bloggers,
Alyce