During the middle of hot Texas summers it is time for cooling salads, fragrant dressings and chilled watermelon. Nothing quenches a summer thirst like biting into large wedges of watermelon, a fruit that originated in West Africa and is now a worldwide favorite. If you can snag a peppery bunch of fresh arugula from the farmers market, this salad will truly sing.
~ makes 2-4 servings
3 cups arugula, loosely packed
1 corn, roasted or grilled
4-inch wedge of watermelon, cut into 2 inch triangles
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds
Juice from one lemon
1 teaspoon Dijon mustard
1 teaspoon honey
pinch of salt
1 tablespoon mint, finely chopped
Heat the olive oil until just shy of smoking, then add the cumin seeds. They will pop and sizzle; quickly take the pan off the heat. When the oil has cooled off, whisk in the lemon juice, mustard, honey, salt and mint leaves.
In a salad bowl, arrange the arugula, watermelon and roasted corn. Pour the dressing over the salad and serve immediately.
ideas / variations
Replace mint with basil.
Add crumbled goat cheese on the salad just before pouring the dressing on.
Replace cumin seeds with mustard or coriander seeds.