In the hot and humid days of summer we have been experiencing, a cool and refreshing meal is always something I look forward to eating. And this salad featuring watermelon, cucumber, and lavender is always a top pick!
The dressing is a lavender vinaigrette. If you have lavender in your garden, I highly recommend making a vinegar with. Rice wine vinegar has a subtle flavour in the vinegar world, and will really let the lavender shine. Just cut some of the stalks and flowers, wash them to ensure they are free of dirt and bugs, and cover them in a jar with the vinegar. Let it sit it the fridge for at least a few hours, but preferably longer. Our kitchen is continuously stocked with lavender vinegar so it is ready to use at any time.
As is often said, we eat with our eyes first. When composing dishes it is important to consider its visual appeal. I love the look of this salad, especially when I take the time to cut the cucumber and watermelon with care. I like to remove the seeds from the cucumber and cut them into moon shapes. And the watermelon I cut into triangles. I cut up enough of each so there are equal amounts of both.
According to my cooking textbook, the ratio of oil to vinegar for a vinaigrette is 3:1. I prefer the flavour of the vinegar to stand out more, so I use less oil. If you prefer a milder taste, increase the oil. It’s as easy as that!
For a lavender vinaigrette, whisk together:
Salt and Pepper
Adjust the amounts until the flavours are balanced.
Slowly whisk in vegetable oil to emulsify the dressing.
I do this in a large mixing bowl, and then add the watermelon and cucumber. Mix everything together and let it sit to absorb the flavours. If available, garnish with lavender flowers and enjoy!