WATERMELON WITH YOGURT, POPPY SEEDS, AND FRIED ROSEMARY RECIPE
There's no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory-the kind of dish that's as comfortable at the breakfast table as it is at a potluck.
Provided by Andy Baraghani
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
- Mix yogurt and honey in a small bowl; season with kosher salt.
- Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
- Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.
WATERMELON WITH YOGURT, POPPY SEEDS, AND FRIED ROSEMARY
When it comes to fruit salads, watermelon and feta go together like sunshine at the beach. But that doesn't mean all watermelon fruit salads need to incorporate feta. It's okay to think outside the box... and the fruit stand. This salad is sweet, tart and savory. As for color, the Greek yogurt gives the dish a striking contrast, while the poppy seeds add depth and texture.
Provided by Annette Gallagher
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, mix yogurt and honey.
- In a large bowl, toss watermelon and grapefruit juice. Season fruit mixture with flaky sea salt.
- Meanwhile, heat olive oil on a small skillet and fry rosemary until crisp, about 30-40 seconds.
- Spread yogurt on a large platter. Top with watermelon and fried rosemary.
- Drizzle fruit salad with olive oil and sprinkle with poppy seeds and red pepper flakes.
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4/5 (4)Author Andy BaraghaniServings 4Total Time 20 mins
- Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
- Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.
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