Wedged In
Step aside iceberg
When the Tasting Table Test Kitchen landed a slew of watermelon, doling out unadulterated wedges quickly turned boring. So creativity set in, and our food editors sweetened the classic wedge salad. For this hot-weather upgrade to the steakhouse icon, wedges of watermelon replace traditional iceberg lettuce, feta supplants blue cheese and fresh basil freshen the dish. Serve as a light lunch--or a first course if you’re committed to the steakhouse experience.
Watermelon Wedge Salad
Yield: Serves 4
- INGREDIENTS
½ small watermelon, rind removed
8 ounces feta cheese, crumbled
½ cup heavy cream or buttermilk
½ cup crème fraîche
1½ tablespoons fresh lemon juice
¼ cup finely chopped fresh chives plus more for serving
Salt and freshly ground black pepper
¼ cup fresh basil leaves
1. Set the watermelon on a cutting board, cut side down. Quarter the watermelon, place each quarter on its side and halve each quarter crosswise (so you have 8 thick wedges total).
2. In a medium bowl, stir together the feta cheese, cream, crème fraîche, lemon juice and chives. Season with salt and pepper.
3. To serve, place 2 wedges of watermelon on each plate. Drizzle with the feta dressing and sprinkle with chives and basil leaves. Serve immediately.
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