I am always in need of a new salad recipe. It’s easy to get tired of the same ol’ thing. Here is a recipe that was recommended by my mom, CLW, a wonderful chef and someone who always loves to test out new recipes. She discovered this recipe in one of Ina Garten’s newer cookbooks, “How Easy is That?”. (CLW sent me a copy of this cookbook a little while ago, and I will 100% recommend it to anyone. Delicious recipes, quick and easy tips, and just all around inspirational photos that will make you want to cook!)
Ok, back on task: KBW invited me over to her darling apartment in Old Town for our casual weeknight dinner. Never saying ‘no’ to family time, I eagerly asked if I could bring a side dish. (KBW is an ideal sous chef to have in the kitchen, and is responsible with her photography skills for a significant amount of photos in this blog. 🙂 She also is ready and willing to try any new recipe! )
Taking CLW’s suggestion, I picked up the ingredients for Ina Garten’s Watermelon and Arugula Salad and made my way to Old Town.
Thank you, Ina for the amazing recipe! It was a perfect choice!
- ½ lb. baby arugula leaves
- 2 lbs. seedless watermelon, ¾ inch diced
- 1/3 c. good olive oil
- ¼ c. freshly squeezed lemon juice (two lemons)
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- Chunk parmesan cheese for shavings on top
Toss arugula and watermelon in large bowl. In a small bowl, whisk olive oil, lemon juice, salt and pepper together. Pour dressing slowly (may not need it all) over watermelon and arugula. Toss well. Divide onto plates. With a sharp knife or vegetable peeler, shave the parmesan into nice size slices and sprinkle them over the salad. Add a dash of extra salt and pepper, if preferred.
KBW had picked up these delicious, thick bone-in pork chops that the salad was paired with. Using her cast iron skillet, we seared both sides of the pork (that were seasoned in olive oil, fresh garlic, salt and pepper, and some additional spices we found in the spice cabinet), and tossed the whole skillet into a hot oven (375*F) and let cook for a few minutes each side. Removed from the oven, let sit for a couple minutes, then served.
Dinner was delicious!!!