MELON AND CUCUMBER SALAD This salad is an easy way to celebrate some of California’s best summer produce without having to turn on your oven or stove. It is a perfect first course, guaranteed to delight with all the fresh flavors of summer.
Serves 6
1 ripe gala, honeydew or cantaloupe melon 2 serpent or English cucumbers 2 tbsp. granulated sugar 1 1/2 tsp. salt 2 tbsp. champagne vinegar 1/4 cup Mexican crema fresca or crème fraîche Fresh cracked black pepper, to taste 4 tbsp. mojito mint (Yerba Buena) or mint Cut off the top and bottom of the melon and place it on one of the flat ends. Cut skin off and then cut in half. Scoop out seeds (save seeds for agua fresca; see recipe below), then cut each half in two and cut each piece in four. Cut cucumbers into 1/4-inch-thick rounds. Combine melon and cucumbers in a mixing bowl and toss with sugar, salt and vinegar. Plate on a large platter and scoop small dollops of crema fresca. Add pepper and garnish with mint leaves. Variations: Add chili oil and/or garnish with pickled Fresno chiles.
MELON SEED AGUA FRESCA Most of us are used to discarding melon seeds, but it’s surprisingly easy to put them to good use. This summer beverage is not only refreshing, but the addition of melon seeds also makes it packed full of nutritional benefits—including significant amounts of protein.
Add 3 cups of very hot water to rice and cinnamon sticks in a bowl and cover. Set aside for at least 4 hours or overnight. On medium-high speed, blend rice, cinnamon, sugar, cantaloupe seeds and water used for soaking for about 60 seconds. Strain through a very fine-mesh sieve into a large pitcher and reserve rice for a second round of blending. Add reserved rice to blender and blend with an additional 5 cups of water. Strain again and discard rice. Mix, taste and adjust sugar if necessary. Chill and mix well before serving over plenty of ice. Garnish with chopped cantaloupe, crushed walnuts and ground cinnamon.
Makes about 2 quarts
1 1/2 cups long-grain rice 2 Mexican cinnamon sticks, about 5 inches long 3/4 cup granulated sugar, or to taste Seeds from 1 cantaloupe, plus chopped cantaloupe for garnish 1/4 cup crushed walnuts Ground cinnamon (optional)
Powered by FlippingBook