Watermelon should be a synonym of summer; it is truly one of summertime’s sweetest treats. I’m always delighted when I start finding them on truck farmers or roadsides produce stands.
This year, while traveling Italy, I bought my favorite Italian cooking magazine,
Sale & Pepe, where I found this delicious and simple salad.
Green salad with peppered goat cheese and watermelon:
24 oz watermelon
10 oz mixed greens
12 oz goat cheese
Juice of 1/2 lemon
8 Tbs. Olive oil
Salt to taste
Green pepper to taste
Ground green pepper on a plate and roll the goat cheese over it to cover. Cut into slices.
In a small bowl, whisk olive oil, lemon juice and salt with a fork, until emulsified.
Cut watermelon into thin slices; set on individual plates. Ad mixed greens on top and goat cheese. Drizzle with the dressing and serve.
Makes 4 servings.
Ensalada verde con queso de cabra, pimienta verde y sandia
24 oz. (700 grs) sandia
10 oz. (300 grs) ensalada verde
12 oz. (400 grs) queso de cabra
Jugo de ½ limón
8 cucharadas aceite de oliva
Sal, a gusto
Pimienta verde, a gusto
Moler la pimienta verde sobre un plato y rodar sobre ella el queso el queso de cabra, para cubrir. Cortar en rodajas.
En un bocal pequeño, batir con un tenedor, el aceite, jugo de limón y sal hasta emulsionar.
Cortar sandia en rodajas finas y poner sobre platos individuales. Encima agregar ensalada verde y el queso de cabra. Rociar con el condimento y servir.
Sirve 4 porciones.
I arrived to Bergamo the first week of October just in time to go to the annual international food festival. Hundreds of stands with magnificent food steaming in the cold Autumn days.
People are always so happy around food.
