Thursday, February 4, 2010

An Ode to Cantaloupe

I adore cantaloupe, especially this time of the tastes like sunshine when I am surrounded by snow and the sky is grey....

Try this Cantaloupe, Celery and Mint Salad...

1/4 cup fresh lemon juice
3 tablespoons chopped shallot (about 1 medium)
2 tablespoons Champagne vinegar
1 1/2 teaspoons finely grated lemon peel
1/4 cup olive oil
2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced
1 1/2 teaspoons tamari soy sauce*
1 ripe medium cantaloupe or honeydew melon or 2 small Charentais melons, halved, seeded, peeled, very thinly sliced
4 celery stalks, very thinly sliced on diagonal (about 1 2/3 cups)
2 green onions, thinly sliced (about 1/2 cup)
8 radishes, trimmed, thinly sliced (about 1/4 cup)
Extra-virgin olive oil (for drizzling)

*Available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores.


Combine lemon juice, shallot, Champagne vinegar, and lemon peel in small bowl. Let stand 30 minutes. Add 1/4 cup olive oil, chopped fresh mint, and tamari soy sauce to vinaigrette. Whisk vinaigrette to blend flavors. Season to taste with freshly ground black pepper.

Arrange melon slices on large platter. Top melon with sliced celery, sliced green onions, and sliced radishes. Drizzle vinaigrette over and sprinkle with sliced mint. Season with salt and pepper. Drizzle salad lightly with extra-virgin olive oil and serve.

How about a recipe for Rockmelon (Cantaloupe) Frozen Yogurt? Yummy, eh?
You will find it here......and many others too!

I love this fresh, Southern-inspired design by Fiona Newell Weekes..
~she has paired warm wood with red and cantaloupe.....warm and non-banal....

top: Kiyoshi Togashi
bottom: Fiona Newell Weeks Designs

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