Introduction: Watermelon and Feta Salad With Raspberry and Chervil Vinaigrette

Today we will be making a watermelon and feta salad with a chervil and raspberry vinaigrette. Where going to learn how to peel a watermelon, toast some almonds, make some cucumber rings, make a vinaigrette and then finally plate it up. Every ingredient of this salad plays well with each other. The saltiness of the feta is suppose to resemble putting salt on the watermelon. The toasted almonds is there for a little crunch, the sweetness of the vinaigrette complements the bitterness of the spring mix and the anise (liquorice) flavor of the chervil goes great with the raspberries and watermelon. I hope you enjoy this as much as I have.

Step 1: Step 1: Peeling the Watermelon

To peel the watermelon you first need to cut off both ends, then stand it on one end and begin peeling off the rind from top to bottom all the way around until the watermelon is completely red. Then while the watermelon is still standing cut it into quarters, so that you end up with four long pieces. Then cut the inner point off one of the quarters so that it lays flat. Begin slicing from one end to the other making sure to keep each slice about a quarter inch wide.

Step 2: Step 2: Toasting the Almonds

Spread about one cup of sliced almonds evenly on a sheet tray and bake in a preheated 350 degree oven
for about five to ten minutes or until there toasted to your liking. I like mine lightly toasted but enough to give a little crunch. Different ovens cook differently so yours my or may not take as long as mine.

Step 3: Step 3: Making the Cucumber Rings

For the next step were going to make the cucumber rings. Your going to need one English cucumber also known as seedless cumbers. Cut the ends off and with a very sharp knife, slice the cucumber very thin from one end to the other, so that you have a long wide strip of cucumber. Using a mandolin make this a whole lot easier. What ever method you use just make sure its thin so that it bends easily. Then take one packet of Knox brand unflavored gelatine and mix with one tablespoon of hot water until it turns into a glue like paste. Then take one end of the cucumber and dip into the gelatine mixture, then press it against the other end of the cucumber and hold for a second so that it sticks and makes the ring. If your gelatine starts to harden in the bowl you can microwave it for a second to melt it.

Step 4: Step 4: Making the Vinaigrette

In a blender or food processor, add half a pint of fresh raspberries, half a cup of sugar, one tablespoon of Dijon mustard, two tablespoons of fresh ginger, half of cup of white balsamic vinegar, quarter bunch chopped chervil (only using the leaves) and 1 teaspoon of chopped ginger. Then begin blending all those ingredients. With the blender on begin slowly adding one and a half cups of vegetable oil so that it becomes emulsified. You can use this technique to make any kind of vinaigrette all you need for the base is one part vinegar to three parts oil and what ever flavoring you want, just make sure you add the oil in slowly.

Step 5: Step 5: Plating

Now for the fun part, to bring your master piece to life so everyone can enjoy it. Imagine the plate as a clock and place the cucumber ring at two o'clock. Then fan three pieces of watermelon to the left of it and top with crumbled feta cheese and the toasted almonds. then stuff the cucumber ring with some spring mix making sure it looks nice and full. Then pour the vinaigrette in front and top with three fresh raspberries. There you have it a beautiful summer salad that will sure to impress your friends. Thanks for taking the time to look through my instructable and I hope you try and make it soon.

Ferrous Chef: Watermelon

Participated in the
Ferrous Chef: Watermelon