I recently booked a ticket to New Orleans for a friends wedding in October and it, of course, got me thinking about the food. I've been to the city twice now and I'm fascinated by it's strong sense of place and I love exploring it through my meals. I've been lucky enough to know,
Poppy Tooker, who's a bit of a local food legend down there and she's introduced me to gumbo, oyster dressing, the city's best po'boy (which is different depending who you ask, but I trust her opinion!), and to the
Crescent City Farmers Market. Poppy (pictured below, far right) recently wrote a
cookbook (pictured below, middle) filled with recipes from the market— from vendors and producers, chefs who've hosted cooking demos, and some of her own—and I thought I'd share one today perfectly suited for late August. (Plus, who doesn't love a salad that calls for a cup of rum!)
Green Market Watermelon and Summer Vegetable Salad
Recipe compliments of Chef Jaime Shannon, Commander's Place, via the Crescent City Farmers Market Cookbook, by Poppy Tooker
Vinaigrette
1/4 c orange juice
1/4 c cane vinegar
1 1/2 c olive oil
Salad
1/2 large watermelon
1 c New Orleans Rum
2 pounds seasonal greens
2 yellow squash
2 zucchini
Salt and black pepper
1. To prepare vinaigrette: combine orange juice and vinegar in a bowl. Slowly add oil while whisking vigorously until fully incorporated. Set aside.
2. To prepare salad: cut rind from watermelon flesh, then remove seeds and cut watermelon into one-inch cubes. Place watermelon cubes in a bowl and sprinkle liberally with rum. Set aside.
3. Wash greens in cold water and pat dry. Cut cucumbers, squash, and zucchini in half lengthwise, then cut into thin half-moons. Toss greens and vegetables with vinaigrette. Season with salt and pepper. Top with marinated watermelon. Drizzle with a small amount of watermelon marinade, if desired.
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I recently booked a ticket to New Orleans for a friends wedding in October and it, of course, got me thinking about the food. I've been to the city twice now and I'm fascinated by it's strong sense of place and I love exploring it through my meals. I've been lucky enough to know, Poppy Tooker, who's a bit of a local food legend down there and she's introduced me to gumbo, oyster dressing, the city's best po'boy (which is different depending who you ask, but I trust her opinion!), and to the Crescent City Farmers Market. Poppy (pictured below, far right) recently wrote a cookbook (pictured below, middle) filled with recipes from the market— from vendors and producers, chefs who've hosted cooking demos, and some of her own—and I thought I'd share one today perfectly suited for late August. (Plus, who doesn't love a salad that calls for a cup of rum!)
Green Market Watermelon and Summer Vegetable Salad
Recipe compliments of Chef Jaime Shannon, Commander's Place, via the Crescent City Farmers Market Cookbook, by Poppy Tooker
Vinaigrette
1/4 c orange juice
1/4 c cane vinegar
1 1/2 c olive oil
Salad
1/2 large watermelon
1 c New Orleans Rum
2 pounds seasonal greens
2 yellow squash
2 zucchini
Salt and black pepper
1. To prepare vinaigrette: combine orange juice and vinegar in a bowl. Slowly add oil while whisking vigorously until fully incorporated. Set aside.
2. To prepare salad: cut rind from watermelon flesh, then remove seeds and cut watermelon into one-inch cubes. Place watermelon cubes in a bowl and sprinkle liberally with rum. Set aside.
3. Wash greens in cold water and pat dry. Cut cucumbers, squash, and zucchini in half lengthwise, then cut into thin half-moons. Toss greens and vegetables with vinaigrette. Season with salt and pepper. Top with marinated watermelon. Drizzle with a small amount of watermelon marinade, if desired.
