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.
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…
Pickled Watermelon and Goat Cheese Salad
- 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
- 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.
- Lightly salt cucumber slices and place in a strainer over a large bowl. Let sit for 20 minutes, then wipe dry.
- 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.