Wassermelonen Salat

Das Hauptgericht stand ja schon fest, aber eine Vorspeise wusste ich noch nicht. Also habe ich mal gleich die Vorraete gecheckt, die wegmuessten, und wurde mit Wassermelone ( noch eine kleine 1/4 Heirloom Sorte da ) und Avocado ( aus unserer woechentlichen organic Obstkiste ) fuendig. Dann musste ich nur noch den Rechner hochfahren und meine Rezepte, die ich in der fuer mich nicht mehr wegzudenkenden RK-Suite habe, durchsuchen. Entschieden habe ich mich fuer den folgenden Wassermelonen Salat mit Avocado und Feta. Eine gute Wahl,  machte er doch kaum Arbeit und auch optisch was her, und hat allen hervorragend geschmeckt:-)

==========	REZKONV-Rezept - RezkonvSuite v1.4
Titel:	Watermelon & Avocado Salad
Kategorien:	Salat, Sommer, Kaese
Menge:	4 Portionen

Zutaten

3	Essl.		Raspberry vinegar
3	Essl.		Extra virgin olive oil
			Kosher salt and pepper to taste
2			Avocados, ripe but firm
120	Gramm		Mixed salad greens
3	Tassen		Medium-diced seedless watermelon
120	Gramm		Feta cheese, crumbled
2	Teel.		Chopped fresh chives
1	Essl.		Julienned basil
1/4	Tasse		Toasted pine nuts or slivered almonds (optional)

Quelle

SF Chronicle, 6/30/05, Lynne Char Bennett

	Erfasst *RK* 06.07.2005 von
	Ralph-Peter Knauth

Zubereitung

Whisk together the vinegar and oil in a small bowl; season with salt and pepper. Just before serving, cut the avocados into small dice or slices. Set aside.

Toss enough of the vinaigrette -- about 1 tablespoon -- with the salad greens to just moisten the leaves.

Divide greens onto chilled plates. Top with avocado and watermelon, then drizzle with the rest of the vinaigrette. Garnish with feta cheese, herbs, optional nuts, an additional sprinkle of salt and a grind of pepper.

Serves 4

Artikel :

Sweet in a salad matches rosé Lynne Char Bennett

Warm summer weather heralds the season for rosé wine. Made from a wide variety of grapes, usually red-wine grapes, rosé ranges in color from light salmon to bright pink to almost light cherry (the color of some light- bodied red wines).

The length of time the juice spends in contact with the dark grape skins determines the intensity of the color.

Wine panelists included San Francisco wine professionals Joanna Breslin from Ana Mandara restaurant and Rom Toulon from the Four Seasons Hotel restaurant. Both offer a few nonsparkling rosés on their wine lists.

"None sell," says Breslin. "We used to pour one by the glass during the summer and ended up pouring half the bottle down the drain. Rosé is not typically expensive so the staff doesn't bust themselves to sell it."

Panelist Denise Johnson, general manager at Napa Valley Winery Exchange in San Francisco adds, "There is a stigma because rosé wine is inexpensive -- people worry (that if they buy rosé) others might think they're cheap."

Toulon says he thinks another part of the challenge is the customer's perception of quality.

"It's confusing for the consumer; there are so many pink wines made from so many grape varieties. And there is still the perception that rosé is sweet White Zinfandel," he says.

The Chronicle wine panel tasted 70 domestically produced rosés; most are dry. Fans appreciate dry pink wine for its food-friendly nature, serving it with everything from cheese to barbecue to fruit salad. Even watermelon, a Fourth of July must-have, goes with rosé.

Watermelon & Avocado Salad is dressed with a fruity, mildly acidic raspberry vinaigrette (watermelon juice mingles with the vinaigrette to good effect) and fresh herbs improve the match. Rich avocado offsets the wine's acidity, while feta cheese moderates the sweet melon.

Serve Watermelon & Avocado Salad, open a bottle of rosé and let the fireworks begin.

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Comments

[Kommentiert von: Barbara]

Gut, dass der Salat so lecker aussieht und auch so gut schmeckt! Das Foto gefällt mir sehr gut!

Ich hatte mir dieses Rezept auch schon mal vorgemerkt, es klingt sehr gut, muss aber noch warten, bis es hier etwas wärmer ist...;-)

Schön, dass wir wieder mehr von Dir lesen dürfen! :-)