A FANCY WATERMELON SALAD WITH WHIPPED-CREAM MAYONNAISEFOR THE SALAD:1 medium ripe watermelon 1/4 cup powdered sugar 1 quart ginger ale lettuce leaves FOR THE WHIPPED-CREAM MAYONNAISE:1/2 cup heavy cream 1 tablespoon powdered sugar 1/2 cup mayonnaise 2 tablespoons watermelon juice (from the watermelon preparation) 1 pinch salt 1 dash paprika TO PREPARE THE WATERMELON:Using a teaspoon (or a melon-baller) scoop out the pulp from watermelon. Drain off juices and put pulp in a large bowl. Sprinkle with sugar and cover with ginger ale. Refrigerate 30 minutes. TO MAKE THE SALAD:Drain off the liquid, which may be served over ice as a beverage, reserving 2 tablespoons juice for the Whipped-Cream Mayonnaise. Arrange the drained pulp in large lettuce-leaf cups for individual servings, or in a large leaf-lined serving bowl for table service. Top with a generous dollop of Whipped-Cream Mayonnaise. TO MAKE THE WHIPPED-CREAM MAYONNAISE: In a small bowl, whip cream until soft peaks form; stir in sugar. In a medium bowl, blend mayonnaise with reserved watermelon juice, salt, and paprika. Fold in whipped cream. Servings: 6 Source: The Country Mothers Cookbook: A Celebration of Motherhood and Old-Fashioned Cooking by Jane Watson Hopping
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