(1/2-inch thick), crusts discarded, cut into 1/2-inch cubes.
1/4 cup Spanish extra-virgin olive oil.Fresh herbs or herb flowers (such as lavender or borage), for garnish.
On bamboo skewers, alternate the watermelon cubes and tomato-seed fillets.In a small bowl, mix the lemon juice with the oil, vinegar and half of the lemon zest to make the dressing.Arrange the skewers on a serving plate and pour the dressing on top.
Sprinkle with sea salt, the remaining 1/2 teaspoon of lemon zest and the herb flowers.José's tips: Ideally, you should use a microplane for zesting the lemon.
If you don't have a microplane, use a very fine grater.
Also, if you want to save time, you can use cherry tomatoes instead of the tomatoes with seeds..We'll send it to you."
He did that for two years.. How did you educate your cafe diners about how special the rice was?.When we got Carolina Gold rice, Mike told me in the heyday of Carolina rice, the planters shipped away all of the whole-grain rice and they kept for themselves the cracked rice, the broken rice.
Every once in a while I might get whole-grain rice for something special, but for the most part that's what I would use, I put it in a dish that was like a North African chicken that had citrus fruit in it and kind of a cumin rub.I made a warm salad that was like couscous that had currants in it.