Watermelon and Olive Salad
- 1 tsp olive oil
- 1 shallot, thinly sliced
- ½ tsp sugar
- 6-8 cups mesclun, preferably with some arugula and radicchio mixed in
- ½-1 cup watermelon chunks
- 5-6 cured green olives, such as Cerignola or green Greek
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp watermelon juice
- Salt and pepper, to taste
- 2 tsp fresh parsley, chopped
- Heat 1 tsp olive oil in a small skillet over medium-low heat; add shallots and cooked until slightly caramelized about 5-7 minutes.
- Whisk 1 Tbsp olive oil, vinegar, and watermelon juice until blended. Season with salt and pepper.
- Add mesclun to plates, top with watermelon chunks, olive slices, and fresh parsley. Drizzle with dressing.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/salad/watermelon-and-olive-salad
3.3.2998