Pickled Watermelon and Goat Cheese Salad

This pickled watermelon salad wasn’t my favorite dish, but it was the one I felt I could recreate most reliably. This is a light and refreshing summer starter, with a bit of tang and lots of juice.

M3 Davis Square and a Pickled Watermelon Salad

M3 Davis Square and a Pickled Watermelon Salad

Pickled watermelon and goat cheese salad, scotch quail eggs, pomegranate mimosas, chicken and biscuits, fried chicken and cherry-pecan waffles, blueberry-ricotta pancakes, bloody mary’s, texas french toast with chocolate-covered bacon…

M3 Davis Square and a Pickled Watermelon Salad

M3 Davis Square and a Pickled Watermelon Salad

Pickled Watermelon and Goat Cheese Salad

Serves 4.

  • 1/4 of a large seedless watermelon, cut into 1 inch cubes (about 3 c. cubes)
  • 1 small shallot, minced
  • 1/4 tsp ground coriander
  • juice from 2 medium limes
  • 1 tsp honey
  • 1/4 c. white wine vinegar
  • 1/4 c. olive oil
  • kosher salt
  • black pepper
  • 1 large cucumber, peeled and thinly sliced lengthwise
  • 4 oz. fresh goat cheese
  1. Make the dressing: vigorously whisk together honey, vinegar, olive oil, shallot, coriander, lime juice, and honey.  Taste, and season with salt and pepper as desired.  Pour over cubed watermelon in a large bowl, cover, and refrigerate for 1 hour.
  2. Lightly salt cucumber slices and place in a strainer over a large bowl.  Let sit for 20 minutes, then wipe dry.
  3. To assemble salad, place watermelon cubes on each of 4 plates, then top with slightly curled slices of cucumber.  Dot each plate with 1 oz. goat cheese, then sprinkle with fresh black pepper.

 

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