Watermelon Mint Salad
Seedless watermelon (I used half of a large one)
- Slice melon in half and slice off rind
- Cut melon into cubes and place in large bowl
- Chiffonade fresh mint
- Sprinkle over watermelon
- Toss to disperse evenly
Yummy!!! The mint enhances the crisp, juicy flavors of the melon! This dish is the perfect summer finger food.
A few quick notes:
James and I had a small discussion on how to select a great watermelon. I always use the 'knock' method. If you get a nice, hollow sound when you knock on the melon, its a good one! This trick has never failed me. My chef bf had never heard of this?!
To make a 'chiffonade' cut, place mint leaves atop one another and roll up tightly. Slice into small (1/2cm ish) pieces. This technique prevents bruising of the leaves and is the most aromatic way to chop fresh leafy herbs. It is classic for fresh basil as well.
A fun use for leftovers (if you have any) is to whip up a quick summer cocktail! Place the melon which is already coated in mint in a pint glass and muddle with some ice. Top with simple syrup, light rum, and club soda. Garnish with a lime, and you have a Watermelon Mint Lo-hito!!! If you don't have simple syrup and/or club soda, use sprite or other lemon-lime soda.
The heat of summer is here! How are you beating it?