Cucumber Melon Radish Salad (Print Version)
# Ingredients:
→ Serrano Chive Vinaigrette
01 -
30 ml white wine vinegar
02 -
60 ml olive oil
03 -
2 serrano peppers, thinly sliced
04 -
2 tablespoons minced chives
05 -
45 g chopped toasted pistachios
06 -
Kosher salt, to taste
→ Cucumber Melon Radish Salad
07 -
1 cucumber
08 -
1 watermelon radish
09 -
4 radishes
10 -
1 honeydew melon
11 -
425 g whole milk ricotta cheese
12 -
15 ml olive oil
13 -
1.25 ml kosher salt
# Instructions:
01 -
Whisk white wine vinegar and olive oil together in a small bowl until emulsified.
02 -
Stir in the thinly sliced serrano peppers and minced chives.
03 -
Just before serving, mix in the chopped toasted pistachios and season with kosher salt to taste.
04 -
Trim the ends off cucumber and slice into very thin rounds using a mandoline. Repeat this process with the watermelon radish and regular radishes, ensuring all are evenly sliced.
05 -
Remove the ends and peel the honeydew. Cut it in half, scoop out the seeds, and slice each half into 6 mm thick segments.
06 -
Combine whole milk ricotta cheese with olive oil and salt in a bowl. Whisk until smooth and creamy.
07 -
Spread the whipped ricotta mixture over a large serving platter. Layer honeydew melon slices on top, followed by the cucumber, watermelon radish, and radish slices.
08 -
Drizzle the serrano chive vinaigrette generously over the assembled salad just before serving.
# Notes:
01 -
Use a sharp mandoline for even slicing to ensure visual appeal and consistent texture.
02 -
Prepare all components just before serving to preserve freshness and color.