August 3rd is National Watermelon Day! Check out these refreshing salad recipes from the Watermelon Promotion Board that are sure to be a hit this summer.
Charred Watermelon Salad
Recipe courtesy Chef Bryan Weaver, Redheaded Stranger, Nashville, TN
Yield: 1
Ingredients for Charred Watermelon Cubes
9 1-inch cubes per serving
Method
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 one-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.
Ingredients for Pickled Watermelon Rind
Meethod
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.
Ingredients for Ancho Chile Vinegar
Method
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 one hour; strain. Whisk in lime juice and season with salt, to taste.
Ingredients for Whipped Feta
Method
In a food processor, add feta, cream cheese, garlic and a handful of torn basil. Process until smooth.
Ingredients for Garnish
To Assemble
In a bowl, toss nine Charred Watermelon Cubes with 2 T 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 one or two pieces of Pickled Watermelon Rind, then garnish with dried pieces of shaved celery to cover and sprinkle with sesame seeds and sea salt.
Watermelon Burmese Salad
Recipe courtesy The Culinary Institute of America as an industry Service to the Watermelon Board.
Ingredients
Method
- Combine watermelon, avocado, lentils, green beans, ginger and kaffir lime leaves in bowl. Toss gently to combine.
- Heat a sauté pan on medium heat and add peanuts. Toast until browned and add sesame seeds and coconut. Toss frequently until coconut is browned and toasted. Remove from pan and cool.
- Combine lime juice, sugar, soy sauce, fish sauce, and salt in a bowl. With a whisk, slowly add peanut oil to combine.
- Pour dressing over the watermelon mixture, add the toasted ingredients and toss gently to combine. Garnish with mint. Season to taste.
- Serve at room temperature.
Thai Watermelon Rind Noodle Salad
Yield: 8
Ingredients
Ingredients for Dressing
Method
- Using a mandolin, cut the watermelon rind and carrots into a thin julienne.
- Place green beans, watermelon rind and carrots in a large bowl with the herbs and shrimp.
- In a medium-size bowl, combine all the dressing ingredients and whisk together.
- Pour the dressing over the salad and mix well. Allow to stand for 5 minutes for the flavors to develop.
- Garnish with peanuts.
