Have any of you ever tried a watermelon salad before? My dad once had it- before it was a thing- at a Portland bar called Expatriate. And he’s raved about it ever since. Now, these salads are poping up everywhere! I realized- I need to hop on this bandwagon. So here I am, with my own brainchild recipe.
I just have to say that I’m very happy with the results.
The key to getting this recipe right is the watermelon. Invest in a good one- it’ll make all the difference, while still only being $3. Get a watermelon that sounds deep and hollow when you knock on it. Also be sure it is dense- heavy for its relative size. But for this recipe, you only need 3lbs.
Serves 2, as an appetizer
1 3lb seedless watermelon, in bite-sized cubes
1/4 cup packed fresh mint leaves, loosely chopped
1 tbs white jasmine rice
For the vinegrette:
2 tbs lime juice
1/2 tsp grated ginger
1/2 tsp jalapeño, cleaned and finely chopped
1/4 cup rice vinegar
1 tsp sesame oil
1 tsp hoisin sauce
Method of preparation:
Place watermelon and mint in a bowl. Set aside.
In a small pan, toast rice over medium-low heat, until golden brown, ~10 minutes, stirring constantly. Place in food processor and pulse it until fine but not powdered. Set aside.
In a small bowl, whisk together the vinegrette ingridients. Pour over watermelon and mint, and toss.
Wait 5-10 minutes for the watermelon to marinate. Pour out liquid, if desired.
When ready to serve, sprinkle with ground rice.