Watermelon salad

Watermelon salad with ginger lime dressing

Summertime Uptown means watermelon trucks, jam-packed with fresh-picked melons from Georgia and South Carolina, find their way to the streets of the Bronx and Harlem. Folks come from all over to call dibs on the sweet red or yellow black-seeded watermelons that vendors like the Black Seed Brothers take pride in selling. Ain’t nothing wrong with enjoying melon on its own, but finesse can go a long way.

Credit: Nayquan Shuler

INGREDIENTS: PICKLED WATERMELON RIND

8 ounces (225 g) watermelon rinds (from a 1-pound/455g watermelon)
1 cup (240 ml) rice vinegar
1 cup (240 ml) spring water
½ cup (150 g) palm sugar
2 tablespoons coarsely chopped fresh ginger
4 teaspoons flaky sea salt
1 teaspoon red pepper flakes
1 teaspoon coriander seeds, toasted
1 teaspoon whole green cardamom, toasted
1 lime leaf
1 star anise pod

GINGER LIME DRESSING

1 shallot, unpeeled
1 tablespoon, extra-virgin olive oil (add more as needed)
Flaky sea salt
2 tablespoons minced fresh ginger
½ cup (120ml) fresh lime juice (from 4 limes)
¼ cup (60ml) fresh orange juice
Pinch of ground white pepper

MELON SALAD

3 cups (455 g) cubed or balled watermelon
3 or 4 fresh mint leaves, torn
Candied Pepitas, for serving
Micro basil, for garnish
Pinch of flaky sea salt, to taste
Pinch of Aleppo pepper, to taste
Lime zest, for garnish

PICKLE THE RIND

Using a sharp peeler, remove and discard the exterior green portion of the watermelon rind. You should have a rind that is mostly white, with a little pink of pink or red on one side. With the peeler, create 3-inch (8 cm) ribbons of rind.

In a 2-quart (2 L) saucepan, combine the vinegar, water, palm sugar, ginger, salt, pepper flakes, coriander, cardamom, lime leaf, and star anise.

Bring to a boil over medium-high heat and hold at a boil for 1 minute, then carefully add the watermelon rind. Return to a boil, then remove the pan from the heat and allow to cool for 30 minutes.

Using a canning funnel and a ladle, transfer the watermelon rind to a 2-quart (2L) jar. Pour in as much of the pickling liquid as possible. Cover the jar and leave at room temperature for 90 minutes.

Refrigerate the pickled rings overnight before using. (They can be stored in the refrigerator for up to 1 month.)

MAKE THE DRESSING

Heat the oven to 372°F (190°C). Place the whole shallot on a sheet of aluminum foil and drizzle with olive oil and a pinch of sat.

Wrap the shallot in the foil and roast if for about 2 minutes. Allow it to cool for about 30 minutes in the refrigerator, then peel.

In a blender, combined the roasted shallot, ginger, lime juice, orange juice, and salt and white pepper to taste.

Blend for about 1 minute. With the motor running, slowly add the olive oil and blend until the dressing is fully emulsified.

MELON SALAD

Place the cubed watermelon, 5 pieces of pickled watermelon rind, and the mint in a large bowl. Drizzle the dressing over the melon mixture and toss to coat.

Sprinkle with additional olive oil, the candied Pepitas, micro basil, salt, Aleppo, and lime zest and serve immediately.

Refrigerate the pickled rings overnight before using. (They can be stored in the refrigerator for up to 1 month.)

KEEP DIGGING