Watermelon and Red Onion Salad

Name: Watermelon and Red Onion Salad
Cuisine: American
Ingredients: Chopped fresh mint leaves for garnishing; 6 large ripe fresh figs, sliced or quartered (optional); 8 cups seeded 1-inch cubes watermelon, chilled (use both red and yellow watermelon, if available); 8 cups seeded 1-inch cubes watermelon, chilled (use both red and yellow watermelon, if available); ¼ cup raspberry purée made from fresh or unsweetened frozen berries, puréed and strained; ¼ cup fresh orange juice; ¼ cup raspberry purée made from fresh or unsweetened frozen berries, puréed and strained; ¼ cup raspberry purée made from fresh or unsweetened frozen berries, puréed and strained; ¼ cup raspberry or other fruit vinegar; ¼ cup raspberry or other fruit vinegar; 1 tablespoon minced shallots or green onions, white part only; 1 tablespoon minced shallots or green onions, white part only; 2 small bunches watercress, woody stems discarded; 8 cups seeded 1-inch cubes watermelon, chilled (use both red and yellow watermelon, if available); Kosher or sea salt and freshly ground pepper; 2 medium sweet red onions, sliced ¼ inch thick and soaked in ice water for at least 30 minutes; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 teaspoons honey; ¼ cup olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This may sound like an odd combination, but it’s one of the most popular summer salads served over the years at my namesake restaurant, John Ash & Company, in Sonoma County, California. Fresh blueberries or blackberries make a wonderful and colorful addition to this salad.

Ingredients

1 tablespoon minced shallots or green onions, white part only
¼ cup raspberry or other fruit vinegar<

Americas
United States
Sonoma County
California
Vegetarian
Gluten-free
Summer

Method

In a medium bowl, whisk together the shallots, vinegar, raspberry purée, orange juice, honey, and olive oil to make a smooth mixture. Season to taste with salt and pepper. Drain the onions, pat dry, and separate into individual rings. Transfer the onion rings to a medium bowl and pour the vinaigrette over. Marinate the onions for at least 30 minutes covered in the refrigerator.

On chill