Watermelon salad recipe from supperclub Los Angeles

This refreshing watermelon salad is part of the July menu at supperclub Los Angeles, but perfect all summer long. Photo: Linda Mensinga

LOS ANGELES, Calif., July 11, 2013 — Executive Chef Guus Wickenhagen shares his watermelon salad recipe. The sweet, juicy watermelon contrasts perfectly with the savory feta cheese topped by crispy prosciutto for added texture and gusto. The recipe is simple enough for anyone to put together.

Watermelon Salad

8 oz feta cheese

5 basil leaves

6 mint leaves

4 T extra virgin olive oil

4 slices prosciutto

3 T sweet aged sherry

1 T sherry vinegar

1 T Dijon mustard

8 organic strawberries

4 square slices seedless watermelon

Mizuna lettuce 

Serves 4

Slice the feta in little cubes, slice the basil and mint and mix it all in with half of the olive oil, and salt and pepper to taste.

Bake the prosciutto until crisp.

Mix the sherry, the vinegar, mustard and the rest of the olive oil together until it’s a dressing. Taste and add salt and pepper

Slice the strawberries into four slices and put them in a little bit of dressing, (let marinade for 15 minutes).

Plating:  

Put a slice of watermelon on the plate, feta mix over it and strawberries around it. Stick the crispy prosciutto in the watermelon. Place the mizuna around the edges and finish with the dressing and salt and pepper, if needed.

Executive Chef Guus Wickenhagen

Supperclub Los Angeles


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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga

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