Last week a wonderful friend called to say she had a car pass for Bluebird on the Mountain on Saturday and I said yes before she could even ask if we wanted to go. (It was assumed she wasn’t just calling to brag.) What’s better than a picnic way up at Vanderbilt’s Dyer Observatory listening to the folks who put the music in Music City? “Let’s think about what to bring,” she said. I knew she didn’t mean chairs and bug spray – we know that part - it’s always about the food when you get right down to it. Personally, I think I make some mighty fine Pimento Cheese (click for previous blog) and she agreed that was go. Blondies with Dark Roots (click for previous blog) are a perfect picnic dessert – no plates or forks necessary and easy to share with jealous on-lookers. That was a start, the Pimento Cheese that is, and a finish – the Blondies, but we still had the middle. There was mention of some fancy chicken dish and dips and chips, never remiss at a picnic, but it’s Nashville in the summer and it would be a crime to not invite the watermelon to the party.
Not just a plain old watermelon, but a Watermelon and Arugula Salad with a dressing made from the first batch of Swor honey, a bit of shaved Parmesan for a salty bite – perfect with watermelon, and finally toasted almonds for crunch.
It was a hit – just like all the songs we heard. A salad might sound like trouble for a picnic, but it was easy as pie. Cubed watermelon went in a plastic container and the arugula in a baggie. Cheese and almonds each get a container and the dressing is a shake and go recipe to add last minute. Put everything in a bowl when it’s time to serve, pour on the dressing, toss and enjoy. Good friends and good food go perfectly with a starry night and beautiful music, but this salad goes with anything! Make it soon with a gorgeous summer watermelon. Enjoy!
Watermelon and Arugula Salad with Honey Dressing
Ingredients
3 cups cubed watermelon
1 package arugula
½ cup sliced almonds, toasted (I do that in the microwave for 1 minute)
½ cup shaved parmesan cheese (a vegetable peeler makes it easy)
Dressing
2 Tbsp honey
2 Tbsp lemon balsamic vinegar (if you can’t find it use white balsamic and the juice of one lemon)
2 Tbsp olive oil
1 clove garlic, minced
1 tsp each salt and pepper
Directions
Put all salad ingredients in a large salad bowl.
Put dressing ingredients in a container with a lid and shake to thoroughly combine.
Pour dressing over salad ingredients and toss.
Watch Sallie make the famous Litton Cookies on Talk of the Town this Tuesday at 11:00.
