Watermelon salad by Michael Day of Hermanos

Watermelon and Cucumber Salad

Chef Michael Day,

Sweet and tangy balsamic reduction dances with the fresh, crisp and subtle
notes of watermelon and cucumber.

1 cup balsamic vinegar
1 small head butter lettuce
1 large English cucumber, sliced 1/8″ thick using mandolin
1 cup feta, crumbled
6 cups watermelon, cubed
1 red onion, thinly sliced
1/2 cup unsalted cashews
2 Tbsp extra virgin olive oil
black pepper, freshly cracked

Balsamic Vinegar Reduction
1. In a large pan on medium heat, bring balsamic vinegar to a boil.
2. Reduce vinegar for 20 mins or until it becomes syrupy.
3. Remove from heat and cool.

1. Layer 4 lettuce leaves on  centre of plate.
2. Place a 2″ diameter ring mould on lettuce bed and line with 2-3 cucumber slices, overlapping edges.
3. In a medium-sized bowl, combine feta and watermelon.
4. Spoon watermelon mixture into cucumber cup and top with  red onion and 1 Tbsp cashews.
5. Gently remove ring mould.
6. Drizzle salad with balsamic vinegar reduction and olive oil.
7. Finish with black pepper.
8. Repeat steps 1-6 on remaining 3 plates.

Yield 4 servings