Shrimp and Watermelon Watercress Salad
Add pizzazz to this delectable dish by serving with chilled cocktail shrimp. The flavours of garlic, Parmesan and shrimp complement one another and this exclusive dish looks tempting and tastes amazing!
2 or 3 oz fresh stemmed watercress (60 g or 75 g)
4 cups seedless watermelon balls (1 L)
16-20 chilled cocktail shrimp
12 potato chip-sized shavings of aged white Cheddar cheese
1/4 cup balsamic vinaigrette of choice (50 mL)
3 tbsp softened butter (45 mL)
1 tsp minced garlic (5 mL)
2 tbsp grated Parmesan cheese (30 mL)
1 18 to 24-inch sour dough baguette
Sprinkle the watercress over 4 salad plates. Top with watermelon balls, shrimp and cheese shavings. Drizzle with vinaigrette.
Mix butter, garlic and Parmesan. Cut the baguette in half. Slice the halves down the center to form 4 long sticks of bread. Spread the butter mixture evenly over the cut side of each piece of bread. Place on the rack of a pre-heated 400°F (200°C) oven and bake just until browned. Wrap in foil and keep in a warm oven.
Recipe courtesy of the National Watermelon Promotion Board. For more recipe ideas, visit www.watermelon.org.
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