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Adelsheim Pinot Gris 2017

Wine & Dine Wednesday is about a stellar wine as well as a yummy salad to go with it. A combo! First off, a lovely Adelsheim Pinot Gris. Going to college in Oregon, Adelsheim is a winery I have long admired, always regarded as creating top-flight wines. I was looking for a white to go with the salad I was making to go alongside a piece of halibut. The bottle all but jumped off the shelf at me. It was like visiting an old friend. Layers of interesting complexity and just as special as you had remembered. It was pretty perfect with the salad and fish.

From the maker: Crisp, bright flavors have always been the hallmark of Adelsheim Pinot gris. In this 2017, you’ll find aromas of white peach, minerality, and pear blossom. It pulls off the difficult feat of providing a gentle creaminess that lends a rich, mouth-filling texture and long finish, yet is still impressing as a wine that’s crisp and clean.

For the salad greens, baby arugula was the winner. As well as a simple balsamic vinaigrette–using a quarter of a cup of really good balsamic vinegar, a big dollop of Dijon, salt & pepper, then whisk in a half of a cup of extra virgin olive oil. Cube up small bite sized pieces of watermelon. Crumble feta over the salad. Gently mix all together. Enjoy!

OK, need your help on this if you know of a fix. You might have noticed in the last few months some of the photos are showing up sideways or stretched weird on the blog posts. Not often, but every once in awhile. I have absolutely no idea why and I don’t know how to remedy it. I have done a bit of research on it and am coming up dry. I use the WordPress platform for the blog, and have since day one. I really love it. Initially you could manipulate images with sizing yourself but awhile back that option went away. Not sure if a recent update has caused the problem. If anyone is aware of a fix, let me know. Huge THANKS. X, Ted



 

 

Watermelon Salad with Feta

20130921-052205.jpg Actually, make that a watermelon salad with crumbled feta, extra virgin olive oil with a pinch of fleur de sel. That was just tough getting to fit in the above heading. As the Summer season draws to a close, we have been trying to enjoy as much watermelon as we can. Even as we head into Autumn, I want to make this salad every chance we can, if the watermelon are looking good at the grocer. This is really a composed salad with just a few simple ingredients, so use the best you can get your hands on. If you don’t have French fleur de sel, any chunky flaky salt with do.

Cube watermelon and arrange on a plate. Add a small sprinkle of extra virgin olive oil to the cubes as well as a pinch of salt. Add crumbled feta. Done. There is just something about the earthiness of the oil added to the juices of the watermelon mixed with the salt and the saltiness of the feta that just makes this divine. Enjoy!