FitSugar

Stovetop Beans Two Ways - Beginner and Expert

YumSugar — Wed, 08 Jul 2009 03:30:36 -0700

Although these legumes were traditionally cooked low and slow in the oven, today's baked beans, as they're often called, are actually cooked on top of a stove for a faster preparation that doesn't compromise flavor. Shed even more cooking time by using canned beans - or save cash by rehydrating dry beans instead. Regardless of how you prepare this dish, bacon plays a crucial part in achieving a pronounced smokiness, while molasses and dark brown sugar add a sweet flavor and pleasing caramel color. Be enticed by both recipes

Fast & Easy Dinner: BBQ Baked Beans and Sausage

partysugar — Wed, 04 Mar 2009 06:50:17 -0800

This affordable recipe turns an ordinary can of beans into a spectacular yet simple meal. With the help of supermarket sauces like barbecue sauce, tomato paste, and molasses, rinsed navy beans take on a sweet, smoky flavor. Combine with greens, onions, and chicken sausage for a dish that is balanced and filling. Before heading to the store, raid your fridge and pantry for the ingredients - red or white beans can be used instead of navy beans and really, any thick, juicy sausage will work wonderfully in this recipe. To check it out, read more.

BBQ Baked Beans and Sausage
From Eating Well

Ingredients

1/2 cup prepared barbecue sauce
1/2 cup water
2 tablespoons tomato paste
1 tablespoon molasses
1/8 teaspoon salt
Freshly ground pepper to taste
1 tablespoon canola oil
1 medium onion, chopped
4 cups chopped collard greens (about 10 ounces), tough stems removed
9 ounces cooked chicken sausage links (about 3 links), halved lengthwise and sliced
2 15-ounce cans great northern or navy beans, rinsed

Directions

Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes.
Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.

Serves 4.

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Come Party With Me: Hoedown - Menu

partysugar — Tue, 30 Sep 2008 11:15:18 -0700

At a barn shindig, serve a hearty meal with plenty of napkins to mop up the finger-licking good eats.

Start the meal off with a spicy appetizer in the form of shrimp with barbecue seasonings. Slow-cooked beef brisket is a savory, smoky, and scrumptious entree. It's also the perfect cut of meat to affordably feed a crowd.

Classic cowboy sides - barbecue "baked beans" and crisp apple coleslaw - round out the mouthwatering menu. To look at these recipes, read more.

Shrimp with Barbecue Spices
From Food and Wine

Ingredients

1 1/2 tablespoons sweet Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 garlic cloves, coarsely chopped
2 pounds large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced

Directions

In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper, and garlic. Add the shrimp and toss to coat in the spices.
Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.

Serves 6.

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Smoked Beef Brisket
From Pat and Gina Neely

Ingredients

1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
3 tablespoons garlic salt
1 tablespoons celery salt
1 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1 trimmed brisket, about 5 to 6 pounds

Directions

In a bowl combine all the dry ingredients and blend well.
Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with about 1/4-cup of the rub. You don't want such a thick crust that the smoke won't penetrate the meat. Let the brisket marinate overnight in the refrigerator.
Preheat your grill to 250°F using charcoal and hickory.
Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to an internal temperature of 185 degrees F.
Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.

Serve 6-10.

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Barbecue "Baked" Beans
From Martha Stewart

Ingredients

1 pound dried navy beans, or great Northern beans
4 ounces salt pork, or thick-cut bacon
1 large onion, cut into 1/4-inch dice (about 1 1/4 cups)
1 clove garlic, minced
3 cups tomato juice
1/4 cup tomato paste
3 tablespoons unsulfured molasses
3/4 cup packed dark-brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow or Dijon mustard
3/4 teaspoon ground turmeric
10 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

Directions

Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes.
Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil.
Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour.
Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.

Makes about 7 cups.

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Apple Cowboy Slaw
From Better Homes and Gardens

Ingredients

1/3 cup mayonnaise
2 tablespoons cider vinegar or malt vinegar
2 tablespoons sugar
2 teaspoons coarse-grain brown mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups coarsely shredded cabbage
2 medium tart red and/or green apples, cored and chopped
3 large dill pickles, chopped (1 cup)
1/2 cup green or red seedless grapes, halved
1/4 cup chopped onion

Directions

In a small bowl stir together the mayonnaise, vinegar, sugar, mustard, salt, and pepper.
In a large bowl combine the cabbage, apples, pickles, grapes, and onion.
Add the mayonnaise mixture to the cabbage mixture; toss to coat. Cover and chill in the refrigerator for 2 to 6 hours before serving. Stir before serving.

Serves 6 to 8.

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Heinz: Baked Beanz Needed a "Makeover"

YumSugar — Mon, 14 Jul 2008 15:00:36 -0700

Are Heinz Baked Beanz too much of a mouthful?

Citing difficult pronunciation, Heinz will be dropping the word "baked" from the Heinz Baked Beanz label and changing the official title to Heinz Beanz, the Telegraph reports. Four years ago, Heinz changed the "s" of beans to "z" to modernize the brand. Now the company explained why the popular British shelf item, which will retain its distinctive teal tin, is ready for another name change:

Heinz Beanz have been powering the nation for over a hundred years, and to say thank you to our loyal fans, we have given this iconic product a 21st century makeover.

Do you think Heinz made a wise choice in ditching the word baked? How will it impact their brand, positively or negatively? In general, what are your thoughts on food companies rebranding classic items to be more modern?

Source

Health Foods That Aren't So Healthy

FitSugar — Wed, 28 Nov 2007 03:00:00 -0800

It seems like every food company is getting on the health kick these days. They're advertising products that are "made with whole grains," or "low in sugar," or "fat-free." It's easy to believe the printing on the packages, but I'm sorry to tell you that food companies are using all their marketing resources to sway you to buy their product.

Here's a list of some popular foods that sound healthy, but could be the total opposite:

Granola and granola bars - Whole grain oats are packed with fiber, but watch out. Some bars and cereals may include these nutritious oats in a sea of high fructose corn syrup and refined sugar.

Baked beans - Beans are an excellent source of protein and fiber, but many pre-made cans of baked beans are loaded with sugar. 1 cup of baked beans can contain up to 24g of sugar (that's about the same amount in an 8 oz. can of soda). Add plain canned beans to salads and soups instead.

Reduced fat peanut butter - Real peanut butter that's made with plain old peanuts is high in protein and also high in fat, but they're the healthy fats your body needs. When companies make reduced fat varieties, they basically take a small amount of real peanut butter and mix it up with fillers like sugar. Stick to actual peanut butter that's made with only peanuts.

Pretzels - Sure they may be a low fat snack, but many are made with corn syrup and enriched white flour (the kind that's refined and stripped of nutrition). So when you eat them, it gets converted into sugar quickly and makes your blood sugar spike up, leaving you tired, cranky and probably hungry soon after. Go for whole grain crackers instead if you're looking to satisfy your crunchy cravings.

English Muffins - Same as pretzels, these are mostly made with refined white flour which is completely devoid of fiber, protein, or vitamins. Look for 100% whole grain English muffins, or shoot for whole grain bread instead.

Fruit cocktail or applesauce - These may seem like an easy way to get your daily fruit, but many are made with added sugar and heavy syrups. Fruit is sweet enough on its own, so eat fresh fruit instead, and eat the skins whenever possible (it's packed with fiber).

Fit's Tip: Be sure to read all labels, even from foods you buy at health foods stores. Just because they seem healthy, doesn't mean they really are.

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All American Side: Smoky Baked Beans

partysugar — Sat, 07 Jul 2007 05:18:39 -0700

Baked beans, whether from the South or Boston, are a traditional all-American side. As easy as it is to crack open a can of Bush's, pour into a pot, heat them up, and enjoy, sometimes it's nice to make a delicious batch of homemade (ok semi-homemade) baked beans. These pair perfectly with your standard bbq fare: hamburgers, salmon burgers, ribs, barbecued chicken, or even a nice hearty green salad. Whatever you serve them with, be sure to have a few chilled beers ready and waiting to wash these delicious spicy, sweet baked beans down. You can have the recipe, all you have to do is read more

Smoky Baked Beans
Modified from Bon Appetit magazine

6 bacon slices
1 1/2 cups chopped onion
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies
2 cans of black beans
2 cans of pinto beans
2 cans of the northern beans

Preheat oven to 350°F.
Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl.
Finely chop bacon; add to bowl.
Add onion and next 7 ingredients to bowl and whisk to blend.
Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired.
Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
Sprinkle with parsley and serve.

Serves 8-10.

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Fast & Easy Dinner: Baked Cod with Chorizo

partysugar — Wed, 13 Jan 2010 07:50:23 -0800

The addition of pork, whether it's bacon, sausage, or ham, is an instant flavor boost to all sorts of dishes. In this recipe, chorizo acts as a fatty, spicy seasoning for flaky white fish. It gives the cod a rich smokiness that's completely satisfying without being overly indulgent. Fresh tomatoes, chopped thyme, and canned white beans are the supporting ingredients that make this a healthful and savory meal. To look at the uncomplicated procedure, read more.

Baked Cod With Chorizo
From Eating Well

Ingredients

1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 ounces Spanish chorizo or turkey kielbasa, diced
1 teaspoon chopped fresh thyme
1 pint grape tomatoes, halved
1/2 cup dry white wine, divided
1 15-ounce can great northern beans, rinsed
1/2 teaspoon salt, divided
1 1/4 pounds Pacific cod, cut into 4 pieces
Freshly ground pepper, to taste

Directions

Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute.
Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil.
Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

Serves 4.

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Fast & Easy Dinner: Baked Potatoes With Spicy Vegetable Stew

partysugar — Thu, 09 Oct 2008 07:45:29 -0700

Baked potatoes are totally underrated, and for some reason they've got a bad rap. It's time we gave the stuffed potato some love. Instead of topping them with cheese and sour cream, these baked potatoes are filled with a spicy vegetable stew making them an entire delicious meal. The stew consists of black beans, carrots, zucchini, and squash, but feel free to stir in your favorite vegetables, or use the stew to top baked sweet potatoes.

To bring the baked potato back into your life, read more.

Baked Potatoes With Spicy Vegetable Stew
From Vegetarian Times

Ingredients

1 clove garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
14-oz. can diced tomatoes
1/2 cup vegetable broth or water
19-oz. can black beans, rinsed and drained
1 cup diced yellow squash
1 cup diced zucchini
2 Tbs. chopped fresh cilantro
Salt and freshly ground black pepper to taste
1/2 cup diced carrot
4 large russet potatoes, scrubbed (about 2 1/2 lbs.)
1 Tbs. vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper

Directions

Preheat oven to 400°F. Pierce potatoes with tines of fork and bake until tender, about 1 hour.
Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, carrot, and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes.
Stir in chili powder and cumin. Add tomatoes, broth and beans. Reduce heat and simmer, covered, 20 minutes.
Add yellow squash and zucchini. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper.
To serve, split baked potatoes and mash their pulp slightly. Spoon vegetable stew into center.

Serves 4.

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Reader Recipe: Vanilla Bean Cupcakes

YumSugar — Thu, 10 Jan 2008 11:28:33 -0800

Vanilla beans can be quite expensive, but if you're going to use them, make sure it's on something you're going to love. This is the strategy that TeamSugar member holleighz went with when she created her vanilla bean cupcakes. Personally I love vanilla bean cupcakes. The flavor is simple but intense, and I know holleighz has inspired me to bake up a batch up cupcakes! To get yourself inspired, read more.

Vanilla Bean Cupcakes
Submitted by TeamSugar member holleighz

on my last grocery trip i splurged a little and bought vanilla beans. i’ve been dying to experiment with them, but at just under $20 for two beans i was a bit hesitant. that’s a lot of money gone to waste for anything less than the spectacular.

i’m not going to say these cupcakes are spectacular, but they’re pretty damn good. it’s the closest i’ve come to a basic cupcake recipe with the perfect density and texture. as for flavor, it was good but mild. if they weren’t ten bucks a pop i’d have used both vanilla beans (i’m saving one for ice cream experimentation this week). maybe i’ll just up the vanilla extract next time and use the vanilla sugar i so smartly made with today’s leftovers (one used vanilla bean pod shaken and stored in a jar of sugar - thanks martha).

had i not started my experiments at 10:30 at night, i’d have sprung for the complex caramelized buttercream i saw on good eats. this frosting is probably a bit sweet for some tastes, but it takes only minutes, and i was quite pleased with the results -- tastes just like melted vanilla bean ice cream!

without further ado…

vanilla bean cupcakes

32-36 cupcake papers
3 1/2 cups plus 2 Tablespoons plus 1 teaspoon all purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons coarse salt 1 1/4 teaspoons vanilla pudding mix
1 3/4 cups plus 3 Tablespoons sugar
1 1/2 cups canola or vegetable oil
1 1/4 cups buttermilk
3 large eggs, lightly beaten
1 teaspoons vinegar
1 1/4 teaspoons vanilla extract
1/4 cup warm water
Seeds from half a vanilla bean

Preheat oven to 350°F. Arrange paper cups in muffin tins. Sift flour, baking soda, salt and pudding mix into large bowl. Using an electric mixer on low, mix sugar, oil and buttermilk until blended. Add lightly beaten eggs, vinegar, vanilla and water and blend. Gradually add dry ingredients. Scrape the seed from the vanilla bean into batter and mix until just blended.

Spoon batter into tins, about 3/4 full. Bake cupcakes, 1 sheet at a time, until a toothpick inserted in the center comes out clean, about 18-23 minutes. Transfer cupcakes to racks and cool before frosting.

Vanilla Bean Frosting

8 Tablespoons (one stick) softened butter
1/4 cup heavy whipping cream
1 pound (3 3/4 cups) confectioners sugar
2 teaspoons vanilla extract
2 pinches salt
Seeds from half a vanilla bean

In a small bowl, combine butter and whipping cream. Scrape the seeds from the vanilla bean into the butter. Beat until smooth. Beat in sugar 1/2 cup at a time, scraping down sides of bowl occasionally. Finally, beat in vanilla extract. If frosting is too soft to work with, refrigerate 10 minutes.

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Come Party With Me: Fourth of July - Menu

partysugar — Tue, 24 Jun 2008 07:45:42 -0700

Since the Fourth of July is a holiday that celebrates all things American, serve a delicious meal of classic American dishes. Start things off with a tex mex favorite: guacamole and chips. Set up a burger bar with an assortment of cheeses, vegetables, and condiments. Invite guests to assemble a burger to their own liking.

Maple glazed baked beans are a sweet and smoky side, while watermelon and arugula salad is a cool and refreshing alternative. To learn how to make these delightfully patriotic dishes, read more.

Guacamole and Chips
From Real Simple magazine

Ingredients

5 avocados, cut into 1/2-inch pieces
1/2 red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 cup fresh cilantro, roughly chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/8 teaspoon black pepper
1 16-ounce bag tortilla chips

Directions

In a large bowl, combine the avocados, onion, jalapeñ, cilantro, lime juice, salt, and pepper. Stir well.
Serve with the tortilla chips.

Serves 8.

Make ahead: prepare guacamole up to two hours before serving. To keep it from turning brown, cover the bowl with plastic wrap so that the wrap lies directly on the guacamole, with no air in between, then refrigerate.

NUTRITION PER SERVING: CALORIES 427(44% from fat); FAT 21g (sat 3g); CARBOHYDRATE 56g; SODIUM 297mg; PROTEIN 7g; FIBER 13g; SUGAR 3g

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The Burger Bar
From Tyler Florence

Ingredients

2 pounds brisket, ground
Kosher salt and freshly ground black pepper
4 thin slices Swiss cheese
4 hamburger buns, split

Directions

Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties.
When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt.
Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them.
Serve the hamburgers in the buns with the accompaniments below.

Makes 4 burgers.

Sauteed Mushrooms:
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:
Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.

Bacon with Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

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Maple-Glazed Baked Beans
From Food and Wine magazine

Ingredients

1 pound yellow eye or navy beans, soaked overnight and drained
2 cloves
1 small onion, sliced 1/2 inch thick
2 bay leaves
1/2 pound meaty bacon, fat side scored
1/2 cup pure maple syrup
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1/4 cup plus 1 tablespoon ketchup
2 teaspoons kosher salt
1 tablespoon Dijon mustard

Directions

Preheat the oven to 325°.
In a large pot, cover the beans with 2 inches of water and bring to a boil. Reduce heat to low and simmer, skimming occasionally, until the skins peel back when you blow on them, about 1 hour. Reserve 4 cups of the cooking liquid and drain the beans.
Transfer the beans to a 10-by-13-inch baking dish. Stick the cloves in a slice of onion; nestle the onion slices, bay leaves and bacon, fat side up, among the beans.
In a bowl, whisk 2 cups of the reserved cooking liquid with the maple syrup, Worcestershire, dry mustard, 1/4 cup of the ketchup and 1 teaspoon of the salt; pour over the beans and bake for 3 hours.
Stir the remaining 1 teaspoon of salt into 1 cup of the cooking liquid; pour over the beans and bake for 1 1/2 hours longer.
Whisk the remaining cooking liquid and ketchup with the Dijon mustard and pour over the beans. Bake for 1 1/2 hours longer, until the beans are richly browned. Let stand for 15 minutes. Discard the cloves and bay leaves, and serve.

Serves 6.

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Watermelon Arugula Salad
From Gourmet magazine

Ingredients

1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Directions

Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).

Serves 4.

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