Watermelon Salad With Serrano Vinaigrette
The Longer You Let The Vinaigrette Stand, The Spicier The Kick From The Chiles. The Dressing Calls For A Lot Of Thyme, But The Result Is Worth It.
Watermelon & Pickled Rind:
1 – 6 Lb Piece Seedless Watermelon
1 Cup Rice Vinegar (not Seasoned)
2 Tbsp Sugar
Salad:
½ Lb Arugula (6 Cups)
½ Lb Feta, Crumbled (2 Cups)
1 – 2 Inch) Fresh Serrano Chile, Thinly Sliced Crosswise (1 Tbsp)
Make Vinaigrette: Whisk Together All Vinaigrette Ingredients & Chill In An Airtight Container At Least 8 Hours To Allow Flavors To Develop. Shake Or Whisk Before Using.
Prepare Watermelon & Pickled Rind: Remove & Discard Outer Green Skin From Watermelon With A Sharp Knife. Using A Vegetable Peeler, Shave Enough 2-inch-long Pieces From White Rind To Measure ½ Cup. Transfer To A Heatproof Bowl. Reserve Remaining Watermelon.
Stir Together Rice Vinegar & Sugar In A 1-quart Heavy Saucepan & Bring To A Boil. Carefully Pour Boiling-hot Vinegar Mixture Over White Rind Shavings & Let Stand At Least 1 Hour.
Trim & Discard Remaining White Rind From Watermelon, Then Cut Watermelon Into 18 Pieces (about 3-inch Squares).
Make Salad: Toss Arugula With Just Enough Vinaigrette To Coat & Salt To Taste.
Divide Arugula Among 6 Plates, Then Place 1 Watermelon Piece In Center Of Each Plate. Top Each With A Scant 1/4 Cup Feta, Then Top With Another Watermelon Piece & More Feta. Top Each With A Final Watermelon Piece For A Stack Of 3 On Each Plate.
Remove Pickled Rind From Vinegar With A Slotted Spoon & Drain On Paper Towels. Top Watermelon Stacks With Pickled Rind & Chile Slices, Then Drizzle Remaining Vinaigrette Around Salads.
Notes:
Vinaigrette Can Be Chilled, Covered, Up To 1 Week. Bring To Room Temperature & Stir Before Serving.
Pickled Watermelon Rind Can Be Made 1 Week Ahead & Cooled Completely, Uncovered, Then Chilled, Covered.
Makes 6 Servings.