WATERMELON SALAD
Juice of 2 limes (about 4 Tbsp.) 2 tsp. grated fresh ginger 2 Tbsp. plus 2 tsp. honey Salt and white pepper, to taste 8 1/2-inch slices (4-5 cups) each red and yellow seedless watermelon, chilled 8 Boston lettuce leaves 4 tsp. finely minced fresh chives 1 small jalapeño pepper, seeded and finely minced
In a small bowl, whisk together lime juice, ginger and honey until well combined. Season dressing to taste with salt and pepper. Dressing can be covered and refrigerated up to 2 hours.
Pare rind from melon slices. Cut melon into thin, 4-inch triangles.
Arrange 2 lettuce leaves on each of 8 salad plates. Using one-fourth of the melon for each serving, arrange melon on lettuce, alternating red with yellow. Spoon one-fourth of the dressing over the melon on each plate. Sprinkle chives and jalapeño over the melon and serve.
Makes 8 servings
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