John Barkley
Recipe courtesy of the Watermelon Promotion Board
Makes 6 servings
The dressing:
1 T. cumin seeds, toasted
2 T. lime juice
4 T. avocado oil
Salt to taste
¼ t. ground black pepper
Combine toasted cumin seeds, lime juice, avocado oil, salt and pepper in a large bowl; stir well with a whisk and set aside.
The salad:
1 each mini red seedless watermelon, peeled, cut into 1-inch cubes
1 c. watercress
2 c. poblano chiles, charred, peeled and diced
3 T. cilantro, chopped
4 T. pepitas, toasted
¼ c. cotija cheese, crumbled
1 c. pickled watermelon rind, diced, recipe below (prepare at least one day in advance)
Add the watermelon, watercress, poblano chiles, and cilantro to the bowl with the dressing, and gently toss.
Arrange the salad on a serving plate and garnish with toasted pepitas, cotija, and diced pickled watermelon rind.
The Pickled Watermelon Rind (prepare at least one day in advance)
Makes 2 quarts
3 to 4 lbs. watermelon rind
2 c. apple cider vinegar
1 c. water
¾ c. sugar
1/3 c. candied ginger, minced
1 T. salt
1 t. Aleppo red pepper flakes
1 t. allspice berries
1 each star anise pod
Remove all of the watermelon’s green skin, and slice off most of the flesh, leaving about ¼ - ½- inch of watermelon flesh. Cut the rind into 1-inch cubes.
Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium 2-quart saucepan. Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat.
Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool.
Once cool, tighten the lid and refrigerate. Consume within a month. These pickles must be refrigerated.