RISE & SHINE KAUT43 OKC
Two great ways to enjoy watermelon this summer. They’re both flavorful, beautiful, and will definitely be a hit for your next summertime luncheon or dinner party.
Choose the watermelon salad as a main course at a luncheon or as a side at a cookout. The watermelon pickles are perfect with any grilled meats (especially pork tenderloin), or as is on a charcuterie board, or cheese board.
Seriously… your watermelon game is HIGH! Happy July!
Watermelon Salad With Pistachio & Feta, Lime-Mint Vinaigrette
2 cups small diced seedless watermelon
2 cups small diced Persian cucumber or English cucumber
3 cups fresh baby arugula
5 medium rainbow/heirloom carrots (or regular carrots)
4 ounces toasted pistachio, rough chop
2 ounces crumbled feta
for the vinaigrette:
1/4 cup fresh lime juice
1 teaspoon lime zest
2 tablespoons agave nectar
10 large mint leaves minced
1 teaspoon dijon mustard
1/2 cup grapeseed oil
- Find a nice ripe sweet watermelon. Slice out sections of the meat, then into small strips, and finally into a small dice. Set aside.
- Do the same for the cucumbers (i prefer them peeled) and the feta. Peel the carrots with a vegetable peeler or mandoline. Slice paper thin ribbons going top to bottom and all the way around the carrot. If using rainbow carrots, make sure to use at least all the colors. I ended up with around 2 cups of thinly sliced, loosely packed, carrot ribbons .
- On a platter or nice bowl, line the bottom with the baby arugula. Sprinkle in the cucumber, then the carrots (drape around nicely). Mound the center with the diced watermelon. Add the crumbled feta cheese around the watermelon, and finally, add the chopped pistachio all over.
- For the Lime Mint Vinaigrette: in a bowl add the dijon mustard and Persian Rub. Mix to combine. Add the lime juice and whisk. Slowly drizzle in the grapeseed oil in a steady stream while mixing vigorously. Stir in the minced fresh mint. Taste for seasoning.. if you’re good to go, pour the vinaigrette into a sauce-boat or bowl and set next to the salad.
- Just Before serving either pour the vinaigrette on top of the salad or leave on the side to dress individually.
Pickled Watermelon Rind: makes about 2-quart jars.
6 cups watermelon rinds, peeled and cut into 1 “ cubes
2 cups granulated sugar
2 cups apple cider vinegar
2 tablespoons mixed pickling spice
2 teaspoons whole black peppercorns
6 whole cloves
4 slices fresh ginger, peeled and cut into coins
1 cinnamon stick snapped in two
eye of newt (just kidding)
2 star anise
1 teaspoon whole allspice
2 dried Arbol chile pepper halved (or a pinch of red pepper flakes)
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
- Remove the watermelon meat from the rind. It’s okay to leave some pink; I think it gives the pickles extra color. Wash and cut away the outer green skin from the rind. Use a good sturdy vegetable peeler. Cut the rind down to 1 - 1 1/2 inch chunks. Enough to make six cups. Add to a pot of cold water and bring to a boil. Reduce the boil down to a simmer, and cook about 15 minutes or until the chunks are fork tender.
- Drain the cooked rinds. While the rinds are cooking add all the other ingredients to a sauce pot and begin to cook your pickling liquid. Bring to a slow boil, and let it go around 10 minutes. Remove from the heat and let the mixture steep and cool down.
- Fill two 1 quart jars with the cooked rind… or place all of it in a glass bowl (do not use metal plastic or coated bowls). Pour the pickling liquid onto the cooked rinds, enough to cover. Seal the jars or cover the bowl securely, and place in the fridge overnight. Pickles will be delicious by then and should remain tasty for the next month refrigerated. Enjoy!