Watermelon Steak with Feta and Black Olive Caviar Salad - Cincinnati News, FOX19-WXIX TV

Watermelon Steak with Feta and Black Olive Caviar Salad

Watermelon Steak with Feta and Black Olive Caviar Salad

Serves 4

Watermelon Steak

  • Vegetable oil (for brushing)
  • 1/4 large watermelon
  • 1/4 bottle cream sherry
  • 4 tablespoons (1.2 stick) unsalted butter
  • Salt and pepper, to taste
  1. Set the oven at 350 degrees. Have a large roasting pan on hand. Oil a piece of parchment paper about the size of the pan.
  2. Discard the rounded end of the watermelon. Cut the watermelon into 4 even slices, each at least 1-inch thick. Remove the rind.
  3. Place the slices in the roasting pan. Pour the sherry over them and dot with butter. Sprinkle with salt, and very lightly with pepper. Cover the watermelon with the parchment paper and then cover the pan tightly with foil. Roast the slices for 2 1/2 hours or until charred around the edges.
  4. Place watermelon on a rimmed baking sheet to cool. Strain cooking juices. Serve watermelon with juices spooned over, and feta cheese.

Black Olive Caviar

  • 250g olive juice
  • 2g sodium alginate setting bath
  • 500g water
  • 2.5 calcium chloride

Mix alginate with 1/3 of juice & blend, mix remaining 2/3 and strain then set aside. Fill syringe w/olive juice. Add drop by drop in bath.

Lemon Basil Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1/2 teaspoon Dijon
  • 3/4 teaspoon Basil Shiffonade
  • 1 clove garlic minced
  • 3/4 teaspoon salt
  • Black pepper

Assemble

  • Greens with Lemon Basil Vinaigrette
  • Watermelon Steak
  • Feta
  • Black Olive Caviar
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