Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Timeless Classics: Xigua Watermelon Salad! With seasonal changes, there may be days that feel more like Summer than Autumn. At those times, I roll back the calendar by serving a light meal with a couple of cool melons. The natural sweetness of watermelon and honeydew are complimented by the smoky saltiness of thinly sliced prosciutto. When drizzled with a homemade vinaigrette, it works beautifully to balance the fresh fruit and mixed greens with the aged cheese. Take advantage of watermelon salad’s one final “hurrah” before it’s gone. 
XIGUA WATERMELON SALAD
Ingredients:

1 cup watermelon, cut into chunks and seeded

1 cup honeydew melon, cut into chunks and seeded

1/4 cup red onion, sliced thin

1/3 cup mandarin oranges

1/4 teaspoon kosher salt

3 tablespoons fresh lemon juice 

2 tablespoons lemon olive oil

1 1/2 tablespoons natural honey

2 cups arugula 

2 tablespoons fresh mint leaves, torn

3-4 slices prosciutto 

1/4 cup Romano cheese, shaved
Instructions:

Combine watermelon, honeydew melon, red onion, mandarin oranges, and kosher salt. Gently toss. To make the dressing, in a small bowl whisk lemon juice, lemon olive oil, and natural honey. Drizzle over fruit mixture. Divide arugula and mint between chilled salad plates. Top with fruit mixture. Add prosciutto. Garnish with shaved Romano cheese. Serve chilled. 

18 thoughts on “Eating My Way Through the Alphabet; Letter X”

  7. Gail, I recall in China when I first arrived and in what I thought was my ‘best’ Chinese, asked for a straw (Xīguǎn) but instead I mistakenly asked for a watermelon (Xīguā) and that is what I got – it happened on two occasions – once I received an actual slice of watermelon and the other a watermelon drink…I learnt pretty quickly after that.

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