So, I was in Trader Joe’s grocery shopping and I saw that they had these small watermelons for sale. I know that Sarah isn’t a big fan but even if she didn’t eat any I could probably eat one of these small ones. So, I bought it and put it in the fridge. When Sarah came home and saw the watermelon she challenged me. “Make me like watermelon! That is your mission!” she said.
OK. So now it was on. I had to come up with something. One night when Sarah said she wanted something light I went to work. I made soy and honey marinated chicken breast salad with red onions and watermelon. And for dessert, I made a watermelon granita with Limoncello on the side.
For the salad I made a raspberry vinaigrette in which to marinate the onions. For the vinaigrette:
1/2 cup raspberries (fresh or frozen)
1 tbsp balsamic vinegar
1 tbsp rice wine vinegar
Olive oil
Juice of one lime
Salt and pepper
Combine all ingredients except olive oil in a blender or food processor. Gradually add the olive oil until it comes together to the desired consistency.
Slice one red onion into rings, place in a bowl and pour the vinaigrette over the onions. Allow to marinate for an hour or longer.
For the chicken marinade:
1/4 cup of canola oil
Juice of one lime
2 tbsp dark soy sauce
2 tbsp regular soy sauce
2 tbsp honey
1 inch of ginger root sliced
Salt and pepper
Stir ingredients together and add chicken breasts. Coat and marinate for an hour or so.
Shake the chicken of excess marinade and cook on the stove top on medium high heat. Cook 2-3 minutes on each side until the sugars in the marinade begin to brown. Transfer to a baking dish and finish in a 350 degree oven for 10-15 minutes. Remove from oven, cool for five minutes and slice into strips on the bias.
Construct the salad by laying down a bed of arugula. Top with the marinated onions, cubes of watermelon, the chicken and some of the vinaigrette.
For the granita, add 3-4 cups of watermelon, juice of one lime and some pomegranate syrup to a blender. Blend until smooth and slowly add in 1/3 cup of simple syrup (1/3 cup of sugar dissolved in 1/3 of boiling water and cooled for at least 10 minutes). Strain through a strainer pressing the solids through. Pour into a baking dish and put in the freezer for 2 1/2 to 3 hours. Every half hour scrape and stir the granita until fully frozen. Serve in martini glasses with Limoncello served on the side in vodka or shot glasses.
Sarah was happy with the dishes. I was happy because I can add watermelon to a growing list of foods that Sarah will eat because of me.
Both dishes are gluten and dairy free.