Latin-Inspired Watermelon Salad
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PortionsChef Rebecca Peizer from The Culinary Institute of America shows us a creative take on a watermelon salad that uses the whole watermelon—from rind to flesh. This Latin-inspired watermelon salad includes tart and spicy pickled watermelon rind, creamy and salty cotija, toasted pepitas and cumin seeds, smoky fire-roasted poblano chiles, cilantro, and a lime vinaigrette.
- FOR THE PICKLED WATERMELON RIND
3 – 4 lb Watermelon rind
2 cups Apple cider vinegar
1 cup Water
¾ cups Sugar
1/3 cup Candied ginger, minced
1 Tbsp Salt
1 tsp Aleppo red pepper flakes
1 tsp Allspice berries
1 each Star anise pod
FOR THE DRESSING:1 Tbsp Cumin seeds, toasted
2 Tbsp Lime juice
4 Tbsp Avocado oil
to taste Salt
¼ tsp Ground black pepper
- FOR THE SALAD
1 each Red seedless watermelon, peeled, cut into 1-inch cubes
1 cup Watercress
2 each Poblano chiles, charred, peeled and diced
3 Tbsp Cilantro, chopped
4 Tbsp Pepitas, toasted
¼ cup Cotija cheese, crumbled
1 cup Pickled watermelon rind, finely diced (recipe above)
Directions
- FOR THE PICKLED WATERMELON RIND
- Prepare the pickled watermelon rind at least a day in advance.
- Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes.
- Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium 2-quart saucepan. Hold the boil for 60 seconds than carefully add the watermelon. Return to a boil and turn off the heat.
- Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool.
- Once cool, tighten the lid and refrigerate. Consume within a month. These pickles must be refrigerated.
- FOR THE DRESSING
- Combine toasted cumin seeds, lime juice, avocado oil, salt and pepper in a large bowl; stir well with a whisk and set aside.
- FOR THE SALAD
- Add the watermelon, watercress, poblano chiles, and cilantro to the bowl, and gently toss.
- Arrange the salad on a serving plate and garnish with toasted pepitas, cotija, and diced pickled watermelon rind.
