Recipe courtesy of Sue Zemanick
Save Recipe Print
Total:
1 hr 30 min
Prep:
1 hr 10 min
Cook:
20 min
Yield:
4 servings
Level:
Advanced

Ingredients

Pickled rind:
Mint Vinaigrette:
Watermelon:

Directions

Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes. Add rind, let steep for 5 minutes. Pour into a bowl and cool over an ice bath.

Mint Vinaigrette: In a small sauce pan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs.When cool whisk in the oil.

To Assemble: Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Crab Salad

Recipe courtesy of Food Network Kitchen

Arugula, Watermelon and Feta Salad

Recipe courtesy of Ina Garten

Watermelon and Crab Salad

Recipe courtesy of Sue Zemanick

Watermelon Salad

Recipe courtesy of Food Network Kitchen

Watermelon Salad

Recipe courtesy of J Chef Joe

Watermelon Salad

Recipe courtesy of The Neelys

Watermelon Salad

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories