Executive Chef Tory McPhail / Commander's Palace, New Orleans
Champagne Julep Vinaigrette
8 sprigs of mint
4 tablespoons sugar
½ oz lime juice
2 oz Champagne
4 oz vegetable oil
Salt and white pepper to taste
In a small mixing bowl, add four sprigs of mint, sprinkle with sugar, muddle together. Add the lime juice, and swirl to dissolve the sugar. Add the Champagne and mix thoroughly. Add vegetable oil while whisking, and add salt and pepper to taste.
Pickled Watermelon Rinds
1 cup watermelon rinds, raw, cut into ¼ inch cubes
2 oz Champagne
2 oz Champagne vinegar
3 tablespoons sugar
1 teaspoon grenadine
In a small saucepan, combine all ingredients except watermelon rinds. Bring to a boil; add the rinds and continue to simmer for 5 minutes. Remove from heat and refrigerate until cool. Strain the rinds from the liquid.
Summer Watermelon Salad
½ lb red watermelon, cut into triangles, seeds removed
½ lb yellow watermelon, cut into triangles, seeds removed
2 cups baby arugula
1 cup pickled watermelon rinds
8 oz vinaigrette
Place arugula on a serving platter and arrange watermelon triangles on top. Drizzle dressing across the top and garnish with pickled watermelon rind and mint.
