kosher dairy recipes, kosher salad recipes, rosh hashanah pasta, salads, and lunch ideas, sukkot and rosh hashanah recipes, Sukkot Recipes

Grilled Watermelon, Goat Cheese and Arugula Salad for Sukkot Lunch

3 Comments 25 September 2012

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image via http://www.flickr.com/photos/chefelf/

This great Sukkot lunch salad recipe is easy if you still have your barbeque grill going, but if not, you can always use a grill pan on your stovetop to get those beatiful grill marks that will make this dish look like you went the extra mile for your guests. You can make the balsamic syrup from the day before but its a good idea to wait till the day of your Sukkot meals to clean your arugula. There’s nothing more yucky than soggy and darkened lettuce on on our guest’s plates!

Celebrate Sukkot in style this year and use your coolest dishes and table decor!
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.Ingredients:

  • 1/2 (5-pound) seedless watermelon
  • 1/4 cup kosher balsamic vinegar
  • Extra-virgin olive oil
  • Kosher salt (specialty salt is great here, if on hand)
  • 2 cups fresh baby arugula, washed and dried
  • 1 cup kosher goat cheese, crumbled
  • Fresh finely cracked black pepper

Directions:

Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a nonstick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

recipe via http://www.foodnetwork.com/

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Your Comments

3 Comments so far

  1. Debbie Kovalsky says:

    I made this over the summer and it was AWESOME! I’m glad you are suggesting it for a Sukkot lunch…perfect!

    You definitely need the grill marks, but don’t overcook the watermelon. I bought my grill pan to make this recipe and now it is parve.

  2. marlene says:

    Hi naomi- I wouldn’t use a frying pan but you can easily buy a pareve grill pan (with the ridges) to get the same( maybe better) results!marlene

  3. Naomi says:

    This looks tantalizing. the only prob is that my grill is 101% fleischig. Do you think I could do it in a regular fry pan?


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