Thinly sliced and marinated with our 1764 blend full of the flavors of rosé, this watermelon carpaccio makes a beautiful, sweet-savory salad. Marinating the seasoned, thin slices of watermelon removes excess moisture and gives them a delicately meaty texture ready to be gently bathed in olive oil.
½ cup parsley leaves (or a mix of parsley and cilantro), roughly chopped
Recipe Notes
in a pinch you could also enjoy the salad freshly cut and seasoned.
Questions? Contact helen@laboiteny.com
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