Watermelon and Mesclun Salad, More Dangerous than You Think

FoodBlogga Etiquette Tip #43: At dinner, never discuss politics, religion, or the issue of fruit on salad.

I was at dinner with friends recently where they served a delightful mesclun salad with fresh strawberries and parmesan cheese. Well, I thought it was delightful; my dinner companions disagreed.

As we were discussing benign topics such as the recent "humidity" we have been experiencing here in San Diego (laughable compared to the rest of the country this summer), I pointed out to one of my friends that she hadn't eaten any of her strawberries. "Don't you like strawberries?" I asked her. "Oh yes, I love strawberries," she replied, "but not on salad."

What was it she didn't like? Were the berries too sweet? Was it the mixing of vinegar and fruit? Her response: “I just don’t like fruit on salad.”

This sparked a surprisingly intense discussion. I can understand how some people hate cilantro because it tastes like soap to them, but strawberries or apple slices? One friend called diced melon on salad “just wrong,” while another declared, “strawberries belong on cereal not on salad.”

I was truly surprised by their passionate responses. Do you like fruit on your salad? And if you don’t, then help me understand why.

Here are two fruity salads that I just adore. (Anti-fruit&salad people might want to avert their eyes). My Watermelon and Green Olive Salad is adapted from a June 2006 recipe in Food and Wine. It's sweet and salty and savory all at once, plus it’s a pleasing blend of smooth and crunchy textures. I added the cooked shallots for their rich, caramelized flavor and seasoned it with lots of fresh parsley.

Watermelon and Green Olive Salad
Makes 4 servings
Print recipe only here.

1 tsp olive oil
1 shallot, thinly sliced
½ tsp sugar

6-8 cups mesclun, preferably with some arugula and radicchio mixed in
½-1 cup watermelon chunks
5-6 cured green olives, such as Cerignola or green Greek

1 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar
1 Tbsp watermelon juice
Salt and pepper, to taste
2 tsp fresh parsley, chopped

Heat 1 tsp olive oil in a small skillet over medium-low heat; add shallots and cooked until slightly caramelized about 5-7 minutes.

Whisk 1 Tbsp olive oil, vinegar, and watermelon juice until blended. Season with salt and pepper.

Add mesclun to plates, top with watermelon chunks, olive slices, and fresh parsley. Drizzle with dressing and enjoy!

I posted this Arugula, Strawberry, and Sugar Snap Pea Salad on Fit Fare back in June and had to post it here because it’s just too scrumptious not to share. I love the interplay between the sweet strawberries and peppery arugula which are complemented with a zippy, lemon-balsamic dressing. The fresh basil and mint really make this salad shine, so make sure you don’t skimp!

Arugula, Strawberry, and Sugar Snap Pea Salad
Makes 4 servings
Print recipe only here.

Salad:
6-8 cups arugula
1 cup sliced strawberries
1-1 ½ cup sugar snap peas

Dressing:
1 Tbsp extra-virgin olive oil
1 Tbsp white balsamic vinegar
1 Tbsp fresh lemon juice
Pinch of grated lemon zest
½ Tbsp water
Salt and pepper, to taste
A handful of thinly sliced fresh basil
A handful of fresh torn mint leaves

For dressing, whisk all of the ingredients in a small bowl.

The sugar snap peas can be eaten raw or cooked. To cook, simply drop in boiling water for 2 minutes; drain and plunge into a bowl of ice water. This will stop the cooking process and preserve the peas’ bright green color.

To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates. Add dressing; top with fresh basil and mint.

Since these salads are loaded with health-promoting antioxidants (especially lycopene in watermelon and strawberries), I'm submitting this post to Cate of Sweetnicks for her ARF 5-a-day Tuesday.

Here are a few more fruity salads I came across recently. If these bloggers like fruit in their salad, then I know I’m in good company.

Terry’s Arugula Salad with Peaches and Goat Cheese

Jeanne’s Roasted Nectarines in Prosciutto

Alanna’s Melon, Blueberry, and Feta Salad and Watermelon, Cucumber, and Feta Salad

Laura’s Spiced Orange and Avocado Salad

You might also like:

Mexican Citrus Salad with an Orange-Lime Vinaigrette

Sicilian Salad of Fennel, Oranges, and Olives

Bulgur Salad with Chickpeas, Cranberries, and Toasted Almonds

Summer is Time for Salsa and a New Handbag

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Summer is Time for Salsa and a New Handbag

There aren’t too women I’ve met who don’t love handbags (and shoes, but that’s another post). Recently, I was in Nordstrom when I overheard two women (an attractive blonde and an attractive brunette) justifying the purchase of a bag that was almost identical to the one on the brunette's shoulder.

“Yeah, but yours is more of a mocha color," the blonde explained. "Look -- and she held the bags next to each other-- this is definitely more chocolate than mocha. You have to get it." (See, there is a connection to food already.)

The brunette walked over to an available cashier and purchased her chocolate colored bag. I was astonished. Do women love handbags that much? Then I looked around me: half of the female population of Southern California were in Nordstrom that day, and fully half of them were in line holding new handbags.

Given that most women have inherited the autosomal dominant "handbag gene," it didn't surprise me to learn that even a reusable grocery bag could generate a stir. In case you missed it, Anya Hinmarch, a posh London designer, whose handbags go for hundreds and even thousands of dollars, created an eco-friendly tote bag imprinted with the words, "I'm Not A Plastic Bag." It was designed as a fashionable way to encourage people to stop using biodegradable-resistant plastic bags. It has been selling wildly all over the world, including here in the U.S. at Whole Foods. Women here were so eager to get one of these coveted bags that they waited in line for hours. That’s nothing, however, compared to what happened in Taiwan: In a frenzy to obtain one of these bags, a stampede resulted in 30 people actually being sent to the hospital.

Though I don’t think you should trample the woman in front of you to get one, I do think a reusable tote bag is an easy way to help the environment. Since the lovely Meeta of What’s For Lunch, Honey? has asked us to share some habits that help protect the earth for this month’s mingle, I’ve decided to submit this post. Though it’s a small thing, using a canvas tote bag can make a big difference. For more about the benefits of reusable bags and for tips click here. Also, Cate of Sweetnicks and Well Fed fame likes the tote bags from reusablebags.com which are made from recycled ad banners and seatbelt straps.

Any reusable bag will do, like this nifty one from my dad, who thought I'd like it for my farmers' market trips. I do; my only problem is I can't find the right heels to go with it. Maybe I'll head back to Nordy's....

This no-cook summertime salsa is a fresh, easy way to incorporate many of your farmers' market finds. Thanks for sharing Blush, the tomato, Alanna! With juicy cantaloupe, crunchy corn, and fiery jalapenos, it's a vibrant and flavorful medley of summer's finest fruits and veggies. Served atop grilled seafood or tofu and a cooked whole grain, such as quinoa (OK, this part requires some cooking, though very little), it makes a lovely summertime meal.

Susan’s Summertime Salsa

Print recipe only here.

1 cup diced cantaloupe
1 cup diced mango
1 cup diced red or yellow bell pepper
½ cup red or yellow cherry tomatoes
½ cup chopped cucumber (peeled and de-seeded)
1 ear of fresh sweet corn (cut from cob)
¼ cup diced red onion or scallions

2 Tbsp fresh lime juice (about one small lime)
Pinch of lime zest
1 Tbsp fruity olive oil
2 tsp fresh grated ginger (about a 1-inch sized piece)
2 Tbsp minced jalapeno, with or without seeds
Salt
2 Tbsp each chopped fresh cilantro, mint, and basil

Combine the first 7 ingredients in a bowl, and toss gently to blend.

Combine the lime juice through the salt in a small bowl; whisk until fully blended. Pour on top of the fruit mixture. Serve either at room temperature or chilled. Stir in the chopped fresh herbs just before eating so they don’t turn brown.

Note:

Fresh sweet corn on the cob can be eaten raw, which is delicious and crunchy. If you've never tried it before, then give it a go. You'll be glad you did.

If you don’t like the intensity of raw onions, simply pour some boiling water over them to remove their pungency, or sauté in a bit of olive oil.

You might also like:

Minding My Peas
Swordfish with Pineapple-Mango Salsa
Funky farmers' market produce

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