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Salad

Watermelon Salad

A salad of chilled watermelon balls served in lettuce cups with French dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Watermelon Salad

Ingredients

Directions

Prepare

  1. Using a vegetable cutter, cut little balls from the watermelon.

  2. Drain the watermelon balls and chill them.

Serve

  1. Serve the chilled watermelon balls in lettuce cups with French dressing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Watermelon
Provides the main body, sweetness and juicy texture of the salad.
French dressing
Adds acidity and sweetness that complements the fruit's flavour.

The step that matters

Drain the watermelon balls. Watermelon releases free juice as it sits, which can make the salad watery and dilute the dressing. Draining well before chilling keeps the balls firm and the dressing clinging to them.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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