Seared Watermelon Niçoise Salad
Watermelon steps in for tuna in this inventive, mouthwateringly juicy dish.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Saucepan
- Colander
- Spatula
- Tongs
- Serving bowl
- Serving platter
Ingredients
- 2 tablespoons olive oil
- 4 3-inch squares seedless watermelon, approximately 1-inch thick
- 1 tablespoon finely minced shallot
- 1 clove garlic, finely minced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 head butter or bibb lettuce
- 1 cup haricot verts, raw or blanched
- 1 pint grape or cherry tomatoes, halved
- ½ cup pitted Niçoise olives
- 6 small radishes, thinly sliced
- 1 cup cooked cannellini beans
- 1 seedless Persian cucumber, thinly sliced
- ¼ cup fresh basil
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