SIDES & SALADS
watermelon and cress salad with
grilled shrimp and hearts of palm
Watermelon’s crunch and subtle sweetness provide a nice contrast to the savory,
tender shrimp and hearts of palm. Ricotta salata (salted, pressed fresh ricotta) is
similar to feta in texture but not as salty. Serves 2grilled fairy tale
eggplant with
rosemary garlic oil
Throw these sweet little egg-
plant on the grill alongside steak
or lamb, but keep a close eye
on them while grilling. Because
they vary in size, cooking times
may vary, too. (See the photo on
p. 70.) Serves 41 lb. fairy tale eggplant, halved
lengthwise, stems intact
Kosher salt
¼ cup olive oil; more for brushing
2 medium cloves garlic, finely
chopped
1 tsp. coarsely chopped fresh
rosemary
1 tsp. fresh lemon juice
Freshly ground black pepper
Prepare a medium-high (400°F
to 475°F) gas or charcoal grill fire.
Lightly season the cut halves of the
eggplant with salt and let sit while
the grill is heating.
In a 1-quart saucepan, cook the
oil and garlic over low heat, stirring
occasionally, until the garlic is
golden, 3 to 4 minutes. Remove
from the heat, add the rosemary,
and set aside.
Brush the eggplant halves all
over with some of the oil mixture.
Place them on the grill grate cut side
down. Grill, covered, until grill marks
appear, 1 to 5 minutes. Using tongs,
carefully flip the eggplant and grill,
covered, until completely tender, 1 to
3 minutes more.
Arrange cut side up on a serving
platter. Whisk the lemon juice into
the remaining oil mixture and drizzle
over the eggplant. Sprinkle lightly
with salt and pepper, and serve.5 Tbs. extra-virgin olive oil
1 Tbs. Dijon mustard
2 tsp. finely grated lemon zest
Kosher salt and freshly ground
black pepper
8 oz. jumbo shrimp (21 to 25 per lb.),
peeled and deveined, tails left intact
3 canned hearts of palm, drained and
patted dry (about half a 14-oz. can)
1 Tbs. Champagne vinegar
1 tsp. minced shallot
6 oz. watercress or upland cress,
separated into small sprigs,
thicker stems trimmed
½ cup packed fresh basil, thinly sliced
12 oz. watermelon, thinly sliced into
narrow wedges, rind removed,
seeded if necessary
3 oz. ricotta salata, crumbled
(about ¾ cup)Prepare a medium-high gas or charcoal grill
fire. Meanwhile, in a medium bowl, whisk
1½ Tbs. of the olive oil, 2 tsp. of the mustard,
the lemon zest, ¼ tsp. salt, and ¼ tsp. pepper.
Toss the shrimp in the marinade and let sit for
about 10 minutes.Thread the shrimp onto metal skewers.
Toss the hearts of palm with ½ Tbs. of the
olive oil and ¼ tsp. each salt and pepper. Grill
the shrimp and hearts of palm, flipping once,
until they have nice grill marks and the shrimp
are just cooked through, about 4 minutes
total. When cool enough to handle, halve
the hearts of palm lengthwise, and then cut
crosswise into thirds. Remove the shrimp
from the skewers.
In a small bowl, whisk the remaining 1 tsp.
mustard with the vinegar, shallot, and ¼ tsp.
each salt and pepper. Whisk in the remaining
3 Tbs. olive oil in a thin stream. Add more salt
and pepper to taste.
In a large bowl, toss the cress and basil with
just enough of the dressing to lightly coat.
Season to taste with salt. Divide the greens
between 2 plates. Top with the watermelon
wedges and drizzle lightly with the remaining
dressing. Top with the hearts of palm, shrimp,
and crumbled ricotta salata.72 GRILLING 2019