I love this savory watermelon salad. I have never had anything quite like it and was surprised by how well the melon tasted with all of the herbs and Asian spices. Refreshing and different.
A good dish to serve with the salad are these simply grilled steaks served with a light and tangy sauce heavy on the cilantro, garlic and mint.
2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves, chopped
1-3/4 teaspoons kosher salt, divided
1/2 teaspoon plus 3/4 teaspoon freshly ground pepper, divided
2 cups olive oil
2/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon crushed red pepper flakes
4 pounds beef flat iron steaks or top sirloin steaks (1 inch thick)
1. Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.
2. Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness. Cut steaks into 1/4-inch slices; serve with sauce.
Serves 8 ((3 cups sauce)
Recipe from Taste Of Home Magazine
2 Tbs vegetable oil
1 small shallot, finely chopped
Juice of 3 limes
1 tablespoon fish sauce
1 tablespoon soy sauce
1 clove garlic, minced
1 (2 -inch) piece ginger, peeled and minced
1 red jalapeño pepper, thinly sliced
4 cups chopped seedless watermelon
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
3 tablespoons cocktail peanuts, roughly chopped
2 Tbs crispy chow mein noodles
1. Whisk oil, shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeño in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.
2. Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the chow mein noodles.
Recipe slightly adapted from Food Network Magazine
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