We featured salads in the May/June issue of el Restaurante (click here to read that issue), and here’s a creative salad recipe that combines the familiar tastes of Caesar salad with the sweetness of grilled, spiced watermelon.
Recipe created by Jason Hernandez of Blade & Tine Culinary Consulting, courtesy of watermelon.org
Makes 4 servings
Mexican Caesar Dressing
8 oz. Caesar dressing base
¼ t. black pepper
¼ t. chili powder
¼ t. cumin
⅛ t. cayenne
⅛ t. oregano
Pour Caesar dressing into a mixing bowl.
In a sauté pan on low heat, place all the spices into the pan. Once the spices start to release their aromatics take them off the heat and add to the Caesar dressing.
Whisk the spices and the dressing together to incorporate. Serve or refrigerate up to 3 days.
Grilled Watermelon
1, 1-inch thick slice of watermelon, cut in half into 2 half-moons
1 t. chili powder
½ t. cumin
⅛ t. paprika
⅛ t. guajillo chili seasoning
⅛ t. salt
¼ t. black pepper
¼ t. garlic salt
2 T. brown sugar
Combine all seasonings and sugar; mix well.
Preheat a grill or grill pan.
Season one side of the watermelon and place on grill for 30 seconds to a minute, making sure that the watermelon and the spices start to caramelize and char. Flip and repeat on the other side.
Once grilled, transfer to a wire rack to cool.
When cool, slice in ¼-inch thick strips, cutting along the short side of the half-moon.
Salad
1 lb. baby kale
1 c. roasted corn
½ c. grated Parmesan cheese
1 c. tortilla strips, plain or spicy
Salad Build
Combine baby kale and roasted corn in a mixing bowl.
Ladle 4 tablespoons of the dressing around the outside of the bowl and toss gently with the kale and corn.
Divide the salad mixture among 4 plates. Sprinkle each salad with 2 tablespoons grated Parmesan. Shingle 4, ¼-inch thick grilled watermelon strips on each salad and scatter tortilla strips on top.