It's that time of year again. The college students are gone...it's my favorite time in Athens. It also means it's time for some light and refreshing recipes! I had this once at Two Urban Licks, a great restarant in Atlanta.
It's light, refreshing, and wonderful on a hot day.
Chili Vinaigrette:
5 oz. Ancho chilies, toasted and ground
2/3 cup sugar
3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
2/3 cup vegetable oil
Up to 1 cup water
Place chili pepper and sugar in a blender and blend together. Add vinegar, mustard and salt with a ¼ cup of the water and blend to mix. With the blender running slowly add oil and another ½ cup of the water until fully incorporated. Check the dressing; it should have the consistency of Heinz 57 sauce. If the dressing is too thick, slowly add the remaining water until the right consistency is achieved.
Tomato and Watermelon Salad with Chili Vinaigrette:
2 cup yellow tomato, diced
2 cup watermelon, diced
Chili vinaigrette (recipe above)
¼ cup feta cheese, crumbled
Fresh mint leaves, julienned
Place diced tomatoes and watermelon in a mixing bowl, then add ½ cup of chili vinaigrette and toss to coat. Add more dressing as needed (or desired) to coat well. Top the salad with crumbled feta cheese and julienned mint leaves.
With these amazing recipes it should be easy to enjoy the fresh fruits of Spring!
No comments:
Post a Comment