Watermelon And Cress Salad With Grilled Shrimp And Hearts Of Palm

The Watermelon and Cress Salad with Grilled Shrimp and Hearts of Palm is a refreshing and vibrant dish that combines the sweetness of watermelon with the savory flavors of grilled shrimp and hearts of palm.

This salad begins by preparing a medium-high grill fire, whether using gas or charcoal. While the grill heats up, the jumbo shrimp are marinated in a flavorful mixture of olive oil, mustard, lemon zest, salt, and pepper. The shrimp are then threaded onto skewers, along with the hearts of palm, which have been tossed in olive oil, salt, and pepper.

Once the grill is ready, the shrimp and hearts of palm are grilled until they acquire beautiful grill marks and the shrimp are perfectly cooked. After grilling, the hearts of palm are halved and cut into thirds, while the shrimp are removed from the skewers.

In the meantime, a tangy dressing is prepared by whisking mustard, vinegar, shallot, salt, and pepper together, and then gradually incorporating olive oil. This dressing adds a delightful kick to the salad.

The salad itself is a combination of watercress or upland cress and thinly sliced fresh basil, lightly coated with the dressing. The greens are divided between plates, and topped with watermelon wedges, drizzled with the remaining dressing. Finally, the grilled hearts of palm, shrimp, and crumbled ricotta salata are placed on top, creating a visually appealing and satisfying salad.

The Watermelon and Cress Salad with Grilled Shrimp and Hearts of Palm is a perfect summertime dish that showcases the natural sweetness of watermelon, the smoky flavors of grilled shrimp, and the unique texture of hearts of palm. It’s a harmonious blend of flavors and textures, offering a delightful balance of sweetness, tanginess, and freshness in every bite.

SERVES: 2

INGREDIENTS:

• 5 Tbs. extra-virgin olive oil
• 1 Tbs. Dijon mustard
• 2 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 8 oz. jumbo shrimp (21 to 25 per lb.), peeled and deveined, tails left intact
• 3 canned hearts of palm, drained and patted dry (about half a 14-oz. can)
• 1 Tbs. Champagne vinegar
• 1 tsp. minced shallot
• 6 oz. watercress or upland cress, separated into small sprigs, thicker stems trimmed
• 1/2 cup packed fresh basil, thinly sliced
• 12 oz. watermelon, thinly sliced into narrow wedges, rind removed, seeded if necessary
• 3 oz. ricotta salata, crumbled (about 3/4 cup)

INSTRUCTIONS:

1. Prepare a medium-high gas or charcoal grill fire.
2. Meanwhile, in a medium bowl, whisk 1 1/2 Tbs. of the olive oil, 2 tsp. of the mustard, the lemon zest, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the shrimp in the marinade and let sit for about 10 minutes.
3. Thread the shrimp onto metal skewers. Toss the hearts of palm with 1/2 Tbs. of the olive oil and 1/4 tsp. each salt and pepper. Grill the shrimp and hearts of palm, flipping once, until they have nice grill marks and the shrimp are just cooked through, about 4 minutes total. When cool enough to handle, halve the hearts of palm lengthwise, and then cut crosswise into thirds. Remove the shrimp from the skewers.
4. In a small bowl, whisk the remaining 1 tsp. mustard with the vinegar, shallot, and 1/4 tsp. each salt and pepper. Whisk in the remaining 3 Tbs. olive oil in a thin stream. Add more salt and pepper to taste.
5. In a large bowl, toss the cress and basil with just enough of the dressing to lightly coat. Season to taste with salt. Divide the greens between 2 plates. Top with the watermelon wedges and drizzle lightly with the remaining dressing. Top with the hearts of palm, shrimp, and crumbled ricotta salata.

NUTRITIONAL INFORMATION:

PER SERVING

• 550 CALORIES | 28G PROTEIN | 14G CARB | 44G TOTAL FAT | 10G SAT FAT |
  27G MONO FAT | 4G POLY FAT | 160MG CHOL | 1,780MG SODIUM | 3G FIBER

NOTE:

• Watermelon’s crunch and subtle sweetness provide a nice contrast to the savory, tender shrimp and hearts of palm. Ricotta salata (salted, pressed fresh ricotta) is similar to feta in texture but not as salty.