Categories: Recipes
      Date: Sep 14, 2015
     Title: Green Market Watermelon & Summer Vegetable Salad
On a sticky, July morning many years ago, beloved Commander's Palace chef Jamie Shannon rolled into the Saturday Market on his motorcycle with a team of chefs ready to transform the pedestrian Stars & Stripes watermelon into the base of this Green Market Watermelon & Summer Vegetable Salad. Years later we're still enjoying it and remembering our friend Jamie fondly.



1/4 cup orange juice

1/4 cup cane vinegar

1-1/2 cups olive oil


1/2 large watermelon

1 cup New Orleans Rum

2 pounds seasonal greens

2 small cucumbers

2 yellow squash

2 zucchini

Salt and black pepper


To prepare Vinaigrette: Combine orange juice and vinegar in a bowl. Slowly add oil while whisking vigorously until fully incorporated. Set aside.

To prepare salad: Cut rind from watermelon flesh, then remove seeds and cut watermelon flesh into one-inch cubes. Place watermelon cubes in a bowl and sprinkle liberally with rum. Set aside.

Wash green in cold water and pat dry. Cut cucumbers, squash, and zucchini in half lengthwise, then cut into thin half-moons. Toss greens and vegetables with vinaigrette. Season with salt and pepper. Top with marinated watermelon. Drizzle with a small amount of watermelon marinade, if desired.