Queenie Cooks: Watermelon, Cucumber and Pepper Salad

Hello, my lovelies! Since last we spoke, I've been gallivanting here and there around balmy Austin, Texas. I headed down for South by Southwest and made the most of all the music, food and, well, food the city has to offer. Toward the end of my good times binge, my friend (and hostess) Louisa and I spent a day sitting by her beautiful pool. It was 85 and sunny, and we decided a salad would be just the thing for lunch.

Louisa knows well my proclivity for all things cucumber and had purchased three gorgeous ones ahead of my visit. She'd also picked up a perfectly ripe honeydew melon, thinking it'd be just the thing to combine with the cucumber in Deborah Madison's cucumber and melon salad. By the time we got around to actually making it, though, we were practically out of limes, a key ingredient, and there wasn't a scallion to be found in the house - another important element.

While Louisa worked diligently on copy edits for her latest novel, I got to work in the kitchen. I chopped and seeded and peeled and arranged, substituting champagne vinegar for lime juice and spiking the dressing with a bit of zest. In went chives in lieu of scallions, along with a shower of mint (a faithful element at last).

All in all, I think our version is more suited to my tastes. I tend to like a hit of citrus here, a pinch of it there; the lime level in this adaptation is much more me than the original. Come summertime, this would be absolutely incredible with some fresh local watermelon, or even a thin-skinned tiger melon. Yes, indeedy.

Cucumber and Melon Salad
Adapted from Vegetarian Cooking For Everyone by Deborah Madison

2 cucumbers, peeled, cut in half lengthwise and seeded
1/2 honeydew melon, cut into 3/4-inch chunks and chilled
2 tbs. mint, finely chopped
2 tbs. chives, finely chopped
Zest and juice of one lime
3 tbs. champagne vinegar
1/4 cup neutral oil, such as grapeseed or canola
Kosher salt and freshly ground black pepper
2 cups arugula

Slice the cucumber halves crosswise on the bias into 3/4-inch wide slices. Toss with the honeydew, mint and chives in a small bowl. Set aside.

Mix together the lime juice and zest, vinegar and oil. Add a healthy pinch of salt and whisk to combine into a dressing.

Divide the arugula in half and pile each half onto one plate. Top with the cucumber mixture, then spoon the dressing over the top. Finish with lots of ground pepper and some more salt. Serve immediately.

Serves two.

Comments

[classic • casual • home]

This looks sooo delicious and healthy. I will try this. Thanks.