Queso fresco, jalapeño vinaigrette, cilantro and Tajin-candied pepitas turn a simple watermelon salad into a bright, refreshing Mexican-inspired summertime delight!
Recipe by Chef Alex Sadowsky, Twin Peaks; recipe and photo courtesy of Watermelon Board
Makes 8 servings
The Smoked Watermelon "Ham”:
1 seedless watermelon, about 10 lbs.
¼ c. BBQ rub
Preheat a smoker to 225°F. Load with applewood chips and follow directions for your smoker.
Completely peel the watermelon and reserve for Pickled Watermelon Rind. Using a paring knife, score the outside of the watermelon ½ in deep in a crisscross pattern. Rub the watermelon with the BBQ rub and allow it to marinate for 1 hour. Place in the smoker and smoke for 30 minutes. Remove from smoker and place into walk-in uncovered until chilled below 40°F.
The Pickled Watermelon Rind:
8 c. peeled watermelon rind, cut into 1 inch x inch pieces
6 c. water
1 c. canning salt
4 c. sugar
2 c. apple cider vinegar
6 cinnamon sticks
1 t. cloves
1 t. black peppercorns
Place the reserved rinds, water, and salt in a large bowl. Mix well and refrigerate overnight. In a large pot, mix together the sugar, vinegar, cinnamon sticks, cloves, and peppercorns. Put over high heat and bring to a boil, approximately 5 minutes. Strain the rinds and add them to the boiling brine. Reduce the heat to simmer and cook uncovered for 20 minutes. Discard the cinnamon sticks.
Carefully ladle the hot rinds and liquid into four 1-pint jars. Wipe the rims, center the lids, and screw on lid and bands until finger tight. Place the jars into simmering water and following basic canning procedure, bring to a boil for 10 minutes. Remove jars and let them cool.
The Tajin Candied Pepitas:
1 c. raw pumpkin seeds
¼ c. white sugar
2 t. Tajin seasoning
In a large skillet over medium-high heat, toast the pepitas until they turn light brown, approximately 1 minute. Remove pepitas and place them on a plate to cool.
In the same skillet, melt the sugar without stirring. Cook over medium-high heat until it turns an even golden amber color, approximately 3 minutes. Remove from the heat and toss pepitas and Tajin seasoning into the sugar. Stir using a heatproof spatula. When the pepitas all clump together, transfer them to a plate to cool. Once cool enough to handle, break into tiny pieces.
The Jalapeño Vinaigrette:
1 c. red wine vinegar
¼ c. fresh lime juice
¼ c. honey
¼ c. roasted garlic
1 t. cayenne pepper
1 t. kosher salt
1 t. ground black pepper
1 t. white sugar
1 c. cilantro
½ c. roasted, peeled jalapeno peppers
1 c. olive oil
Place the vinegar and lime juice in a blender followed by all the other ingredients EXCEPT the oil. Carefully turn blender on low and allow it to blend for 1 minute. Open the lid and slowly drizzle in the oil in a steady stream. Only allow it to blend for 1 more minute. Remove, cover, label, and date until needed.
The Salad Assembly:
10 oz. smoked watermelon "ham," chunked
6 oz. seedless cucumber, sliced ¼-inch thick
¼ c. jalapeño vinaigrette
¼ c. Tajin candied Pepitas
¼ c. crumbled queso fresco
¼ c. of ¼-inch-dice pickled watermelon rind
10 mint leaves, fresh picked
10 cilantro leaves, fresh picked
¼ c. thinly sliced red onion
To plate, place the watermelon, cucumbers, vinaigrette, and pepitas in a medium salad bowl and mix thoroughly. Place in the center of a plate. Top with queso fresco crumbles, pickled watermelon rind, mint leaves, cilantro and thinly sliced red onion.