Charred Watermelon Salad
4
Have Made It
Chef Bryan Weaver, Redheaded Stranger, Nashville, TN
Adapted by StarChefs
Ingredients
Charred Watermelon Cubes
Pickled Watermelon Rind
Ancho Chile Vinegar
Whipped Feta
Garnish
Instructions
Charred Watermelon Cubes
- Remove the peel from the watermelon with a peeler, then carefully cut the rind away from the flesh, and set the rind aside. Cut the watermelon flesh into 1-inch squares, and place on a wire rack set over a sheet tray. Using a blow torch, char the tops of the cubes. Cool before service.
Pickled Watermelon Rind
- Cut the reserved rind into small dice, and add to a pot with remaining ingredients. Bring to a boil, then remove from the heat, let cool, drain and reserve the pickled watermelon rind.
Ancho Chile Vinegar
- In a pot over medium heat, add the oil, chiles and garlic and cook until the mixture starts to simmer. Remove from heat and let steep for 1 hour; strain. Whisk in lime juice and season with salt, to taste.
Whipped Feta
- In a food processor, add feta, cream cheese, garlic and a handful of torn basil. Process until smooth.
To Assemble
- In a bowl, toss 9 Charred Watermelon Cubes with 2 tablespoons Ancho Chile Vinegar. Arrange dressed watermelon cubes on a serving plate so they are not touching. Using a piping bag or squeeze bottle, place a small amount of Whipped Feta on top of each cube so there’s a bit of the char showing. Top each Charred Watermelon Cube with 1 or 2 pieces of Pickled Watermelon Rind, then garnish with dried pieces of shaved celery to cover and sprinkle with sesame seeds and sea salt.
Leave a Review