Rated 5.0 stars by 1 users
Salad
Mexican Italian Fusion
4
5 minutes
10 minutes
This bold and vibrant Hatch Caesar Salad with Hot Honey Grilled Watermelon combines smoky Hatch chile flavor with the sweet heat of grilled watermelon and Habanero Hot Honey. Tossed with crisp romaine, juicy Villagio Marzano tomatoes, and a zesty homemade Caesar dressing, it’s the ultimate summer salad—perfect for BBQs, weeknight dinners, or any dish that needs a little kick.
1 Pasteurized Egg
2 cloves Melissa’s Peeled Garlic
1 Anchovy
1 Melissa’s Seedless Lemon
3 tablespoons Red Wine Vinegar
1 tablespoon Dijon Mustard
2 teaspoon Worcestershire
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1/2 cup Melissa’s Hatch Salsa
1/2 cup Extra Virgin Olive Oil
1/2 cup Parmesan Cheese, grated
1 head Romaine Lettuce, washed; cut into bite sized pieces
1 (10 oz.) package Melissa’s Heavenly Villagio Marzano Tomatoes, halved
2 slices Watermelon
1/2 cup Shaved Parmesan Cheese
To Taste- Melissa’s Habanero Hot Honey
To make the dressing, place the egg (still in the shell) into 3 cups of boiling water and let it stand for 1 minute. Remove it from the water and let cool.
Once cooled, crack the egg into a blender and add the rest of the dressing ingredients. Blend until smooth and set aside.
Heat the grill. Place the watermelon on the grill and cook until you get nice grill marks, about 2 minutes per side. Remove from the grill and cut into wedges.
To finish, toss the lettuce, tomatoes, and shaved parmesan in a bowl. Add the dressing and mix to incorporate everything. Place the salad on serving plates, garnish with the watermelon wedges, drizzle with the honey and serve. Makes about 4-6 servings.
Leave a comment