Melon Vinaigrette
- 1/4 cup cantaloupe juice
- 6 tablespoons watermelon juice
- Pinch of coarse salt, pinch of freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup cottage cheese
- 1/2 tablespoon finely sliced basil leaves
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Directions:
Juice the cantaloupe and watermelon (cut into small pieces and squeeze by hand or use an old-fashioned glass or metal orange juicer), and measure amounts needed. Mix in salt and pepper, then lemon juice. Whisk in olive oil and adjust seasoning. Set aside. When ready to serve, mix in cottage cheese and basil.
Both dressings can be made the day before and kept refrigerated. Never refrigerate tomatoes -- they are more flavorful when stored at room temperature.
Recipe By: Anette Grecchi Gray
