Grilled squash, watermelon, pistachio, jalapeno and goat cheese salad with lime dressing.
This salad is refreshing and very delicious!
Servings 4 or 8
- 1/2 cup extra-virgin olive oil, divided
- 2 1/2 tsp. finely grated lime zest
- 1/4 cup lime juice
- 1 tablespoon Honey
- 1 1/4 tsp. kosher salt, divided
- 4 (8-ounce) yellow squash, cut lengthwise into 4 (1/2-inch thick) slices
- 1/2 tsp. ground black pepper
-1 (6-pound) seedless watermelon, peeled and cut into 12 (6 inch x 2 inch) slices
-1 jalapeño, seeded and thinly sliced
- 4 ounces fresh goat cheese (about 3/4 cup), crumbled
- 1/2 cup chopped pistachios
- 1/2 cup basil leaves
Preheat grill to high. In a bowl, whisk together 6 Tbsp. oil, lime zest and juice, honey and 3/4 tsp. salt; reserve.
Brush squash slices with remaining 2 Tbsp. oil and season with remaining 1/2 tsp. salt and pepper. Grill until it has char marks and is beginning to soften, about 2 minutes per side.
Arrange on 4 plates by alternating 4 grilled squash slices with 3 watermelon slices. Scatter jalapeño on top. Drizzle each plate with a few spoonful’s of reserved dressing, sprinkle 3 Tbsp. goat cheese and 2 Tbsp. each pistachios and basil on top, and serve. You can make this for 8 smaller salads by cutting the watermelon and squash slices in half and dividing the other ingredients by 8.
Heat the oven to 375F.
Heat a large sauté pan big enough to hold all the chicken without crowding or you can fry the chicken in batches. Cover the bottom of the hot pan with a ¼ inch of EVOO.
When hot enough to sizzle when some crumbs are tossed into the Pan, add the chicken and fry, turning as they brown until brown and crispy on both sides. Remove from the pan and place directly on top of the sauce.
Place a few Tablespoons of sauce on each cutlet and sprinkle some of the Pecorino Romano on them, top with the slices of Mozzarella and sprinkle with some dried Oregano. Bake for about 20 minutes until bubbly and the cheese is just starting to brown. Serve and Enjoy with your favorite side dishes.
