POSTED Thursday, June 28, 2012
From the Test Kitchen: Wedged In
When a slew of watermelon made its way into the Test Kitchen recently, doling out cubes of the sweet fruit quickly turned blasé. To keep office palates intrigued, our Food Editors got creative. Enter the reinvented wedge salad. A heat-wave-friendly upgrade on the iconic steakhouse favorite, wedges of watermelon step in for traditional iceberg, feta takes the place of blue cheese and fresh basil leaves make the dish even more refreshing. Serve as a light lunch or a first course if you’re still in the mood for the steakhouse experience.