When we request a recipe from our chefs, one thing we ask them to bear in mind is that it should photograph well. Browns, yellows, and whites may look tantalizing in person, but photographs don't always do them justice unless there's good contrast. So when Colleen Johnson originally submitted an English muffin document, we were slightly worried. She even managed to break it down between multiple forms of measurement (show off!). It looked more like a homework assignment.
Imagine our surprise confusion relief when the photographs came back sans baked goods. A platter of juicy watermelon stared back at us. But where was the recipe? Yes, Eat Chow did something similar just the other week. But hey, the weather is right, and it can't get much simpler than this. Oh wait, there's always next week.
Read our interview with Colleen Johnson of 50 Forks, Part Two.
And now, on to Part Three. . . .
Watermelon Salad
Serves 6-8
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Salad ingredients:
10 ounces feta or Russian farmer's cheese (as in picture)
4-1/2 cups seedless watermelon, in large chunks
3/4 cup basil leaves
1/4 cup mint leaves
1/2 small red onion, very thinly sliced
Extra virgin olive oil, high quality
Fleur de sel
Pepper
Salad directions:
Slice the feta into large, but thin pieces. Or just break it by hand into rough chunks.
Arrange all the ingredients, except the olive oil, on a platter, mixing them up a little.
Drizzle oil over, season with salt and pepper.
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.