Carpaccio from Watermelon with Pine Nuts and Parmesan
Posted On August 15, 2020
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Maybe a strange combination but it has a bite, refreshing and crisp!
Carpaccio from Watermelon with Pine Nuts and Parmesan
Equipment
- Blender,frying pan
Ingredients
- 1 small watermelon
- ½ lemon
- 15 gram fresh basil
- 3 tbsp extra virgin oil
- 2 tbsp balsamic vinegar
- 30 gram pine nuts
- 50 gram arugula lettuce
- 30 gram parmesan cheese
Instructions
- Cut bottom of the watermelon so he can stand. Remove the skin. Cut in half and make very very thin slices and arrange on a plate.
- Brush the lemon and grade the yellow from the lemon and squeeze the lemon. Put in blender basil, lemon juice, extra virgin oil, and balsamic vinegar. Mix and bring it up to taste with salt and pepper.
- Take ¾ of the dressing en divide over the watermelon. Cover with foil and let rest for 30 minutes in the fridge. In the meantime roast the pine nuts in a dry frying pan for 5 minutes on med/high. Let cool down.
- Drain the liquid from the watermelon on the plate with the rest of the dressing. Mix the arugula with the dressing. Divide the arugula over the slices of watermelon. Sprinkle with the lemon zest, the pine nuts and the parmesan cheese. You can add some extra pepper!
2 Comments
Very tasty and refreshing recipe. Great on a summers day, but the dressing I’m going to use more often with salads too. Love it!
I am delighted to hear you liked it and yes the dressing is certainly usable for salads! Thank you!