8 A
SIUSLAW NEWS ❚ WEDNESDAY, MAY 18, 2016
Unique, refreshing salad suitable for spring
Many people associate salads with dieting, and dieting with
bland foods. But salads can be just as fresh and l avorful as other
foods.
One of the best things about salad is the limitless possibilities
regarding ingredients. Just about anything can be added to salad,
making it a versatile dish anyone can enjoy. h e following recipe for
“Melon Salad with Watercress and Oroblanco Vinaigrette” from Tal
Ronnen’s “Crossroads” (Artisan) is just one of many takes on this
refreshing and ot en nutritious meal.
MELON SALAD WITH WATERCRESS AND
OROBLANCO VINAIGRETTE
Serves 4
1
2
1⁄2
1⁄2
ripe canary or honeydew melon (about 2 pounds; see note)
Oroblanco or other seedless white grapefruits
cup fresh mint leaves, cut into chif onade
cup i nely diced Kite Hill trul e, dill, and chive sot fresh
almond milk cheese (optional)
1⁄2
cup watercress, stems trimmed
1⁄4
cup Oroblanco Vinaigrette (recipe follows)
Flaked sea salt, such as Maldon
Freshly ground black pepper
Canary melon: h e bright-yellow canary melon gets its name
from the color of the tiny bird. h e l esh is actually light green,
with a sweet l avor that is slightly tangier than that of honeydew. If
canary melon is unavailable, substitute honeydew.
To prepare the melon: Slice a small disk of the bottom of the
melon so it can stand upright on a cutting board. Cut the melon
down the middle to halve it and scoop out the seeds and membranes
with a tablespoon. Halve the melon pieces again, so you have four
1⁄2-inch thick slabs. Lay the slabs on the cutting board and, using a
1-inch round cutter, punch out 5 circles from each slab. Set aside.
Discard the rind.
To segment the grapefruits: First slice of the top and bottom
of each one and stand upright on a cutting board. Use a paring
knife to cut of the skin and bitter white pith of the fruit in strips
from top to bottom, following the natural round shape and turning
the grapefruit as you go. Trim of any white pith that remains.
Hold each grapefruit over a bowl to catch the juices and carefully
cut along the membranes on both sides of each segment to free it,
letting the pieces drop into the bowl. Squeeze the juice from the
grapefruit membranes into the bowl; you’ll need the juice for the
vinaigrette.
To serve: Arrange 5 melon rounds on each plate. Strew the
mint ribbons over them. Scatter the grapefruit segments, cheese,
if using, and watercress on top. Drizzle with the vinaigrette and
season with l aked sea salt and pepper.
OROBLANCO VINAIGRETTE
MAKES ABOUT 1 CUP
1⁄2
2
4
1⁄4
1⁄4
1⁄4
1⁄4
shallot, minced
garlic cloves, minced
fresh basil leaves, i nely chopped
Pinch of red pepper l akes
cup fresh Oroblanco grapefruit juice (reserved from salad)
cup white balsamic vinegar
cup extra-virgin olive oil
cup grapeseed oil
Kosher salt and freshly ground black pepper
Combine the shallot, garlic, basil, and red pepper l akes in a
small mixing bowl or a mason jar. Add the juice, vinegar, and oils,
season with salt and black pepper, and whisk or shake vigorously to
blend. Let over vinaigrette can be kept covered in the refrigerator
for up to 1 week.
Great Food &
Craft Brews
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of Pasta or
Potatoes!
Happy Hour
Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
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in Old Town Florence
(541) 902-8338
ROCKIN’ & ROLLIN’
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85625 Hwy 101
@ Best Western Pier Point Inn
541. 590.3000 • 7 Days - 4-9.
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88416 First Ave.
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~ FEATURED LOW-CARB SELECTIONS ~
PARMESAN
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SALMON: Grilled, Poached, or Blackened
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BREAST: Boneless, Skinless
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All
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and for dessert...
¼ LB. BURGER AND FRIES
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COMPLIMENTARY APPETIZER
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SALMON
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BLACKENED
w/purchase of entrée
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
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