On the Line: Colleen Johnson of 50 Forks, Part Three
|Photo by LP Hastings|
When we request a recipe from our chefs, one thing we ask them to bear in mind is that it should photograph well. Browns, yellows, and whites may look tantalizing in person, but photographs don't always do them justice unless there's good contrast. So when Colleen Johnson originally submitted an English muffin document, we were slightly worried. She even managed to break it down between multiple forms of measurement (show off!). It looked more like a homework assignment.
Read our interview with Colleen Johnson of 50 Forks, Part Two.
And now, on to Part Three. . . .
10 ounces feta or Russian farmer's cheese (as in picture)
4-1/2 cups seedless watermelon, in large chunks
3/4 cup basil leaves
1/4 cup mint leaves
1/2 small red onion, very thinly sliced
Extra virgin olive oil, high quality
Fleur de sel
Slice the feta into large, but thin pieces. Or just break it by hand into rough chunks.
Arrange all the ingredients, except the olive oil, on a platter, mixing them up a little.
Drizzle oil over, season with salt and pepper.
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