A zesty lemon vinaigrette dresses this bright, healthy salad.
Recipe from Chef Chad – Red’s Steak House
2 cups of watermelon, diced
1 cup cucumber, diced
Crumbled goat cheese
For the Lemon Dill Vinaigrette
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon fresh dill, chopped
1/2 teaspoon fresh lemon zest
1/4 cup fresh squeezed lemon juice
8 tablespoons canola or olive oil
Salt & pepper to taste
In a small bowl, add all the ingredients for making the vinaigrette, except the oil, and whisk. Slowly add the oil and continue to whisk until the oil is completely incorporated. Season with salt and pepper.
Place the watermelon and cucumber in a bowl and gently toss with the lemon vinaigrette. Lightly season with kosher salt and place on a serving dish. Garnish the salad with crumbled goat cheese, fresh strawberries, and blueberries. Finish by adding a torn fresh mint leaf on top and serve.
Gosling’s Wine of the Week
Lunetta Prosecco produced by Cavit in Northern Italy is Gosling’s choice for Chef Chad’s watermelon and cucumber salad. It is pale straw in colour with greenish inflections, fine bubbles, and a creamy white foam. The wine is fragrant with aromas of apple and peach. It’s refreshing, dry and harmonious with crisp fruit flavours and a clean finish.
The retail price is $17.25 and it’s available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on August 19th, 2014