August 21, 2010 Chef in the Market demonstration by: David Padberg, Park Kitchen
Two Ways with Watermelon Salad
A simple slice of watermelon is a refreshing part of many a summer dinner party or barbeque. Here are two simple ways to bring your watermelon into the meal instead of just having a wedge for dessert after a night of grilling. To add another dimension, make pickles out of the watermelon rind!!
Watermelon, Feta Cheese and Olive Salad
A classic combination, the briny richness of feta and black olives with large cubes of watermelon is simple and delicious. You can add your favorite herb, a squeeze of lemon and a drizzle of olive oil, and it is ready to eat!
Watermelon and Tomatoes
A salad of watermelon, heirloom tomatoes and flowers can be elegant and refreshing. You can make a quick and simple vinaigrette from fresh tomatoes in the blender. Put a tomato in the blender with ¼ cup of vinegar, 1 tbsp salt, then drizzle in ¾ cup vegetable oil.
Watermelon Rind Pickles
Pickling the rind is best accomplished in several stages. The first stage is to brine the rind. Then you can make a syrup that will start to add depth of flavor. The final stage requires a gentle simmer in the syrup that will gently soften the cellulose of the rind without losing that firm texture. If you leave traces of the red flesh on the pickle, it will ferment, so trim it well. A complete recipe is on the second sheet.
Pickled Watermelon Rind
Watermelon rind 1 @
Sliced Lemon 1 @
Cinnamon 2 Sticks
Cardamom 4 Pods
Cloves 2 Tsp
Allspice 4 Berries
Ginger 2″ Root
White Wine Vinegar 2 C
Water 2 C
Sugar 4 C
Cut the watermelon rind into large squares and soak overnight in a brine of 2 qt water dissolved with 2 c salt.
Drain, cover the rinds with fresh water, bring to a boil and simmer for 5 minutes to tenderize. Boil the spices, vinegar, and sugar with 2 cups water. Simmer 5 minutes, then add the rinds and macerate for 24 hours.
On the third day, simmer the rinds in the brine for 5 minutes, until translucent. allow to cool and cut into desired shapes.