Sweet and Salty Melon Salad with Lemongrass Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3/4 cup sugar |
1/4 cup water |
1 1/2 teaspoons grated fresh gingerroot |
1 sprig lemongrass, finely chopped (white part only) |
2 kaffir lime leaves, thinly sliced (or grated zest of 1 lime) |
1/2 cup fresh lemon juice |
1/2 cup fresh lime juice |
1/2 cup thai fish sauce |
1 red fresno chile, seeded and minced |
1 1/2 lbs watermelon |
1 lb cantaloupe, peeled and seeded |
1 lb honeydew melon, peeled and seeded |
1 grated lemon, zest of |
1/2 bunch basil leaves |
1/2 cup chopped, toasted peanuts |
Directions:
1. To make a dressing, combine sugar, water, ginger, lemongrass, and lime leaves in a medium saucepan.
2. Bring to a simmer, stirring to dissolve the sugar.
3. Immediately remove from heat and let stand for 10 minutes.
4. Strain through a fine sieve into a bowl.
5. Add the lemon juice, lime juice, fish sauce, and chile, and mix well.
6. Let cool to room temperature.
7. Using a potato peeler or sharp knife, remove the green rind from the watermelon.
8. Cut away the white flesh and thinly slice it.
9. Cut the red flesh into large dice (discard seeds, if desired) and place in a large bowl, along with the slices of white.
10. Cut the cantaloupe and honeydew into large dice and add to the watermelon.
11. Add the lemon zest and basil leaves.
12. Drizzle the dressing over the fruit and let stand for at least 10 minutes, but no longer than 2 hours.
13. Garnish with the peanuts just before serving.
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