For Supperclub at Mel’s, I always like to add something fresh to the mix, generally in the form of an interesting or trendy salad. This combination of ingredients has been all over various restaurant menus lately, as well as in the pages of several culinary mags, so I thought I’d give it a shot. It’s SO simple!
Watermelon, Feta & Tomato Salad
First, I tossed arugula in a balsamic vinaigrette and made a bed of greens. Then, I distributed the watermelon, tomato and feta cheese equally among the plates, sprinkling the salads with a generous amount of freshly cracked black pepper.
For the main course, Mel made her first attempt at lasagna and did an AMAZING job! So filled was this dish with ground beef and spinach, fresh and sundried tomatoes, mushrooms, noodles, mozzarella and Parmesan, one piece could easily have weighed 10 pounds! Well, not quite, but your get the idea!
Dessert was fairly simple -actually, I’m surprised that Mel had the time to make dessert at all. She marinated fresh fruit; strawberries, pineapple, grapes and mango in a bit of sugar, and topped them with whipped cream. It was a great, light dessert after such a heavy meal.
After dinner, we watched the fireworks from, quite possibly, the best location in the city; my friend’s 6th floor, waterfront apt. at Bishop’s Landing. Not a bad end to a wonderful evening of equally exploding flavors; a fresh, funky salad, luxurious lasagna and a medley of sweet fruity flavors to top it off!
