Noel Barnhurst
Watermelon Salad
Watermelon Salad recipe
Recipe by Georgio Rapicavoli (Eating House, Miami, Florida) courtesy of California Milk Advisory Board (realcaliforniamilk.com)
Makes 4 servings
The Crema Dressing:
½ c. Real California crema
¼ c. olive oil
Grated zest and juice of 1 lime
Sea salt and sugar, to taste
Whisk together crema, olive oil, lime zest and juice in bowl. Season to taste with sugar and salt. Cover and refrigerate until ready to use.
The Salad:
2 lbs. seedless watermelon, cubed
2 T. minced shallots
2 T. chopped cilantro
Sea salt, to taste
4 oz. Real California cotija cheese, crumbled
4 oz. chopped corn nuts
Combine watermelon, shallots and cilantro in large bowl. Season to taste with salt.
The Garnish:
4 radishes, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
Cilantro leaves
Lime zest
To serve: Divide salad between serving bowls. Drizzle with crema dressing. Sprinkle each with cotija cheese and chopped corn nuts. Garnish each with radish slices and jalapeño. Finish with cilantro leaves and lime zest.