Ingredients
- Celery, 6 stalks
- Seedless watermelon, 1 small (about 33⁄4 pounds)
- Ricotta salata cheese, 5–6 ounces, coarsely crumbled
- Fresh mint leaves, 1 cup torn
- Extra-virgin olive oil, 1⁄4 cup
- Fresh lemon juice, 1 tablespoon
- Sea salt and freshly ground pepper
Preparation
If the celery stalks are fibrous, using a vegetable peeler, peel off and discard the stringy outer layer. Then, using the vegetable peeler, shave the stalks into long, thin strips. If they become too thin to shave, slice them as thinly as possible with a chef’s knife.
Using the chef’s knife, cut the watermelon in half through the stem end. Cut each half in half again to make quarters. Working with 1 quarter at a time, cut the flesh from the rind, carefully following the curve of the rind. Discard the rind and cut the flesh into 3⁄4-inch cubes.
In a large bowl, combine the shaved celery, watermelon, cheese, and mint. Drizzle with the olive oil and lemon juice, sprinkle with 1 teaspoon salt and 1⁄4 teaspoon pepper, and toss to mix well. Taste and adjust the seasonings. Using a slotted spoon, divide the salad evenly among chilled individual plates. Serve right away.
Makes 4–6 servings
Reprinted with permission from Williams-Sonoma New Flavors for Salads. Recipe by Dina Cheney; photograph by Kate Sears. Copyright 2009 by Weldon Owen Inc. and Williams-Sonoma, Inc.
Read more in Recipes and From Scratch
You might also enjoy:
0 Comment