MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Watermelon Salad
 Categories: Salads, Squash, Citrus, Fruits
      Yield: 6 Servings
 
      1 lg Fresh basil sprig
    1/3 c  Extra-virgin olive oil;
           - +1/2 c, more for brushing
      3 sl Seedless watermelon (1/2");
           - rind removed,
           - ea slice in 6 wedges for
           - a total of 18 wedges
    1/4 c  Fresh lime juice
      1 tb Honey
           Kosher salt & ground pepper
    3/4 lb Pea sprouts or watercress;
           - tough stems removed
     36 sl Pickled radishes;
           - cut in 8ths *
      4 oz Queso fresco; crumbled
      1 oz Shelled pumpkin seeds
           - (pepitas); toasted
 
  * separate recipe
  
  Watermelon takes on a nice char on the grill. Don't fiddle with the
  pieces; just flip them when it's time.
  
  Heat basil and 1/3 cup oil in a small skillet over medium heat
  until basil begins to bubble. Simmer for 3 minutes. Remove pan from
  heat. Let cool for 1 hour. Discard basil; set aside basil oil.
  
  Build a medium fire in a charcoal grill, or heat a gas grill to
  medium. Brush grill rack with oil. Grill watermelon until lightly
  charred, about 2 minutes per side. Set aside.
  
  Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl
  to blend. Season to taste with salt & pepper. Add pea sprouts and
  toss to coat.
  
  Place 3 pieces of grilled watermelon on each plate. Top with pea
  sprouts and drizzle basil oil over. Garnish with Pickled Radishes,
  queso fresco, and pumpkin seeds.
  
  Recipe by Eric Werner; Hartwood Restaurant
  
  Recipe FROM: Bon Appétit, Jul 2011
  
  Formatted by: Dave Drum, Jul 27, 2011
  
  Uncle Dirty Dave's Archives
 
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