Thai Melon Salad
from chefs Mary Sue Milliken & Susan Feniger
Refreshing and beautiful, this mix of melons in a spicy, sweet-hot dressing is an easy way to add color and interest to a simple barbecue meal. The recipe multiplies to feed large numbers.
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3-4 Servings
I n g r e d i e n t s
Note: To simplify this recipe, use only one or two types of melon.
For the dressing
2 tablespoons Asian fish sauce (or 1/2 teaspoon soy sauce or more to taste)
1 tablespoon palm sugar (or light brown sugar)
2 teaspoons chopped Kaffir lime leaves—about 1 leaf (or 1/2 teaspoon grated lime zest)
2 tablespoons fresh lime juice (juice of 1 lime)
1/4 cup dried shrimp
1/4 cup unsalted roasted peanuts
1 or 2 garlic cloves
1/2 serrano chile, seeded and chopped (optional)
1/2 medium-size bunch fresh cilantro, or to taste
For the melons
Assorted melons, such as cantaloupe, watermelon, and honeydew, to make about 3 cups in all
C o o k w a r e
Mixing bowl, about 1 quart, for dressing
Minichopper, blender, or mini food processor
3 bowls, one for each melon (if using more than one kind)
Plate or small serving platter
D i r e c t i o n s:
Step 1: Prepare Thai Salad Dressing
Pour the fish sauce or soy sauce into a 1-quart mixing bowl along with the sugar. Either add the chopped Kaffir leaves or the lime zest; pour in the lime juice, and stir the mixture to make sure the sugar dissolves completely. Grind the dried shrimp to a powder in the chopper or blender, add the peanuts to the chopper, and with several on-off pulses chop them roughly. Peel the garlic cloves, mince them finely with a very sharp knife, and stir into the dressing along with the chopped chile, dried shrimp, and peanuts. Chop the cilantro leaves and part of the stems, and stir half into the dressing; reserve the rest to garnish the finished dish. Ahead of time: The dressing can be made 2 to 3 days in advance. Refrigerate in a covered jar. (Chop fresh cilantro to garnish the salad just before serving.)
Step 2: Dice the melons
Cut a slice off the top and stem end of a cantaloupe or honeydew, and stand it on one end. Slice off the rind in strips, and continue shaving off hard white or unripe parts, until you come to the tender ripe flesh. Cut the melon in half lengthwise; remove the seeds and any strings. Cut the melon into neat 3/4-inch horizontal slices, and cut the slices into neat 3/4-inch dice. Reserve in a bowl. Continue with the next kind of melon, reserving it in its own separate bowl. When you have diced the watermelon, carefully poke out as many seeds as you easily can and reserve the flesh in its own bowl. Cover all three bowls and chill.
Step 3: Dress and serve Thai Melon Salad
To serve, whisk the dressing; if it is too thick, whisk in droplets of lime juice to achieve pouring consistency. Toss each melon with a spoonful of dressing (if desired), and arrange melons in rows on the platter. Spoon the dressing over the melons and garnish with chopped cilantro. Serve chilled.
Nutritional information per serving, including salad and dressing: Calories: 202; Protein: 11.1g; Fat: 7.9g; Carbohydrates: 24.3g; Sodium: 780mg; Cholesterol: 36mg; Total Saturated Fat: 1mg.
Nutritional information per serving of dressing: Calories: 146; Protein: 10.0g; Fat: 7.5g; Carbohydrates: 10.8g; Sodium: 768mg; Cholesterol: 36mg; Total Saturated Fat: 1mg. The dressing contributes the sodium content to this recipe.
