3015. WATERMELON SALAD with BACON VINAIGRETTE

3 cups watermelon, cubed
3 large ripe tomatoes, chopped
1/3 cup fresh mozzarella, cubed
4 ounces bacon
3 tablespoons olive oil
1 medium shallot, chopped
splash, sherry vinegar
black pepper
basil (garnish)

In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup cubed mozzarella. For the vinaigrette, render 4 ounces chopped bacon in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar, and lots of black pepper. Toss with the watermelon and tomatoes. Garnish with fresh basil.


bacon recipe courtesy of: Mark Bittman, for Today Food, NBC News

2645. COOL MELON SALAD with HOT BACON

serves two for lunch or 4 as a part of a larger meal


4 or 5 strips of smoked bacon, cut into 3" pieces
1 small, sweet melon such as cantaloupe
several small mint leaves, torn if big
a small handful of arugula or spicy cress, washed and dried well

Dressing
4 tablespoons olive oil
1 tablespoon honey
3 tablespoons lemon juice - about one large lemon
freshly ground pepper
a few mint sprigs

Start the bacon cooking. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. Remember to tend to the bacon while cutting the melon. Place the cubes in a bowl and chill in the fridge. Whisk the olive oil, honey and lemon juice in a bowl. Reserve. Drain the bacon. Toss the melon, arugula/cress and mint with a drizzle of dressing. Add the bacon, toss again, and garnish with the fresh pepper and mint springs. Serve immediately.


bacon recipe courtesy of: Dana Velden, The Kitchn, August 9, 2010