Spicy Melon Salad
An incredibly refreshing dish for those summer days when it’s too hot to fire up the oven. It’s also a fitting companion for grilled pork or fried chicken. You can use any variety of melon, but it’s fun to try out new ones as they appear at the market. This week we used a mix of honeydew, piel de sapo, and charentais.
Serves 4
INGREDIENTS
For the salad
A couple different melon varieties
4 cucumbers (Persian preferred)
1 small bunch Thai basil
4 shiso leaves
For the dressing
1 jalapeno, seeded
1 lime, zest and juice
1 tablespoon sugar
1 tablespoon fish sauce
2 tablespoons extra virgin olive oil
METHOD
Prepare the melons and cucumbers. Half the melons and scoop out the seeds. Slice the halves into manageable wedges, then slice off the rinds. Cut into chucks on an irregular bias. Split the cucumbers in half lengthwise, then cut on an irregular bias.
Make the dressing. Using an immersion blender (or mortar and pestle), blend the dressing ingredients. Taste and adjust. You may need a little more fish sauce or sugar. It should be quite punchy - the melon and cucumber can take a surprising amount of dressing.
Mix the salad. Add the cut melon and cucumber to a mixing bowl and dress to taste. Roughly tear the herbs (reserving a few of the prettiest ones) and fold them in gently.
Plate. Arrange the salad on a plate. Finish with a scattering of nice herbs and a drizzle of olive oil.
FURTHER READING
