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"A rose is a rose is an onion." -Ernest Hemingway

23.5.09

Balsamic Watermelon with Parsley-Lime Emulsion

This was my first attempt at amuse-bouche (and my first excuse to use my new Chinese spoons). I combined the complex sweetness of watermelon and balsamic vinegar with the bright acidity of lime juice-- yum!

For 8, you'll need:

+ small (1" by 1") cubes of fresh watermelon, 8
+ balsamic vinegar, 4 tablespoons
+ fresh parsley, finely chopped, 2 tablespoons
+ limes, 3
+ olive oil, 8 tablespoons
+ S&P

Marinade the watermelon in the balsamic vinegar for at least 1 hour. Zest 2 limes, juice all three, and combine the zest and juice with the parsley. While whisking, slowly drizzle in the oil. Salt and pepper to taste.

Spoon the lime emulsion into the bottom of a Chinese spoon, and gently place a cube of watermelon on top. A stimulating, light beginning to any meal-- enjoy!

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