Watermelon, Arugula, and Toasted Almond Salad

So happy I stumbled on this recipe while it’s not too late to find a good watermelon! We thought this unique, tasty and refreshing; and the highlight of our dinner. The base for the dressing is a reduction of watermelon juice and cider vinegar, which creates a lovely rose color and tangy flavor. You create each plate with a square of fresh watermelon, topped with dressed arugula, toasted almonds and sliced green onion. The recipe was created awhile back for “O” magazine by NYC chef Michel Nischan, who is known for creative ways of dealing with fresh ingredients.

1 1/2 cups chopped seedless watermelon, plus six 3-inch squares (about one-inch thick)

1 spring onion or large scallion, thinly sliced, white and green parts separated

1/4 cup extra-virgin olive oil

1/4 cup cider vinegar

1/4 tsp. salt

1/8 tsp. freshly ground black pepper

3 ounces baby arugula

1/2 cup sliced almonds, toasted (see note)

To make the dressing, puree the 1 1/2 cups watermelon until smooth in a blender or food processor. Strain through a sieve to make one cup juice. Saute the white part of the onion or scallion in 1 tsp. olive oil in a small saucepan over medium heat until soft, a few minutes. Add the watermelon juice and vinegar and bring to a boil over medium-high heat. Lower the heat and simmer until reduced to about 3 Tbs., stirring occasionally, 20 to 25 minutes. Pour into a small bowl to cool. Once cool, whisk in the remaining oil, salt and pepper.

Arrange the watermelon squares on chilled salad plates. Combine the arugula, almonds, and onion or scallion greens in a large bowl. Add 2 Tbs. of the dressing and toss gently. Top the watermelon squares with the salad. Drizzle with the remaining dressing and serve immediately. Serves 6.

Note: To toast the almonds, arrange them in a single layer on a rimmed baking sheet and toast in a 350-degree oven until lightly browned and fragrant, about 8 minutes. Because it takes 20 minutes to reduce the dressing and you only end up with 3 Tbs. I was slightly terrified I would get distracted for the last 3 minutes it would take to evaporate! I took it off the heat with about 6 Tbs. remaining, and was happy to save that for another dinner as you can make this a day or two in advance. I like a sprinkle of salt on the watermelon before you add the arugula.