I just returned from my favorite garden club meeting of the year! Many years ago, we started the tradition of starting the garden club year by bringing our favorite salad and sharing the recipes. It is a great time of year for salad as the farmer's markets and gardens are still overflowing with fresh ingredients. The first meeting of the year is always packed with business so instead of having a program, we take care of business and share salads. It's a great way to start a new calendar year, and members love the opportunity to socialize after the summer break. I plan to share my favorites from today. Below is a recipe that incorporates two southern favorites ~ watermelon and pepper jelly. It recommends a new lettuce, Mâche, a tender heirloom variety of lamb's lettuce that has a slightly sweet, nutty flavor. I loved it! You can find it locally at The Fresh Market.
Mâche, a tender heirloom variety of lamb's lettuce, has a slightly sweet, nutty flavor, but the salad is equally good prepared with baby lettuces.
Yield: Makes 6 to 8 servings
3/4 cup chopped pecans
5 cups seeded and cubed watermelon
1 (6-oz.) package mâche, thoroughly washed
Pepper Jelly Vinaigrette
1 cup crumbled Gorgonzola cheese
Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool. Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.
Pat Paternostro, Metairie, Louisiana, Southern Living, JULY 2008
Pepper Jelly Vinaigrette Recipe
1/4 cup rice wine vinegar
1/4 cup peper jelly
1 tablespoon fresh lime juice
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil
Whisk together first 6 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
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