Watermelon Salad with Pickled Cherry Bomb Puree
This recipe was submitted by Brian Scibetta & Jordan Lee of DOC, as part of our Chef in the Market series at our PSU Market. Don’t be intimidated by the pickled cherry bomb puree – this recipe involves a quick pickle process so no special equipment is needed.
Watermelon Salad with Pickled Cherry Bomb Puree
Yield: 4 servings
Ingredients (Sourced from market vendors Gathering Together Farm, Portland Creamery, Spring Hill Farm & Springwater Farm)
- 2 C colorful heirloom watermelon, cubed
- 1–2 T fresh-squeezed lemon juice
- 1–2 tsp Cherry Bomb hot pepper puree (recipe follows)
- 3 tsp chèvre (aka goat’s cheese)
- 1 tsp lovage, chopped
- Salt to taste – we use Maldon
Method
- Cut Watermelon into generous bite-sized cubes
- Toss with a liberal amount of salt, cherry bomb puree*, and lemon juice
- Taste a few times. Make sure it’s delicious!
- Arrange on plate, garnish with spooned chèvre and sprinkle lovage to finish
Cherry Bomb Puree
Yield: approximately 1 cup
Ingredients
- 2 C distilled white vinegar
- 2 C water 4 T salt (to taste)
- 1 T sugar
- 20 Cherry Bomb hot peppers
Method
1. Bring vinegar, salt, water and sugar to a boil
2. Score Cherry Bomb peppers on bottom
3. Pour vinegar mixture over the top of peppers and weigh down to ensure peppers are completely submerged
4. Chill, de-stem, deseed and puree in food processor
This recipe is featured in our Chef in the Market program. The full season schedule is available here.
