"Food is our common ground, a universal experience." - James Beard

Monday, April 25, 2011

Easter Lunch

Kent and I had a wonderful Easter celebration.  We went to church on Sunday and then had several friends over for lunch.  We prepared a few items that I've posted on the blog before, like Salmon with Lemons, Capers, and Rosemary and Fruit Tarts.  My favorite new thing that we made was Watermelon and Cantaloupe Salad with Mint Vinaigrette!  We served it in our mint julep cups.  It was so refreshing - I'll be making this all summer!

Watermelon and Cantaloupe Salad with Mint Vinaigrette
1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe

In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
Simple Syrup:
1/2 cup water
1 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

Yield: 1 cup
Recipe from: Giada de Laurentiis @ foodnetwork.com

1 comment:

  1. Amazing! Thanks for this recipe and for sharing the links which contains two more recipes. I would like to try these all soon.
    Keep posting!


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