A few weeks ago my sister's family clan and I ventured into the Bywater neighborhood to revisit a childhood favorite - Elizabeth's Restaurant (601 Gallier Street). Elizabeth's is the kind of place that people have no frills about visiting. The food is uniquely New Orleans, the people are sassy sweet, and the atmosphere couldn't be further from pretentious. The menu runs the gamut - from duck waffles and crab cake eggs benedict to praline bacon. All fun choices, but on this particular day there was a special that spoke to my lighter side. It was a simple arugula salad of feta, ice cold watermelon cubes, and a lemon vinaigrette that to this day, I can't get over. I tried my darndest and I think, just maybe, I did an ok job of recreating it. Here it is and I implore you to make this for yourself!
Watermelon & Feta Salad
About 2 cups mix arugula and spinach leaves
1 cup of cubed watermelon, keep in refrigerator until ready to use
1/4 cup feta crumbles
Sliced skirt steak (or protein of your choice), optional
For the dressing: 1 tbsp. sugar, about 3 tbsp. white balsamic vinegar, juice of half a lemon, 1/4 c. extra virgin olive oil, and salt & pepper to taste
1. Combine arugula and spinach, cold watermelon cubes, and feta in a large bowl, set aside.
2. Prepare dressing by mixing all ingredients with a fork until evenly combined. Add salt and pepper to your liking.
3. Immediately drizzle dressing on salad, mix, top with your choice of protein and enjoy!