Summer Heirloom Watermelon Salad, Red Fresno Chilies, Roasted Pistachios
Chef: Alex Flores
Prep Time: 1 Hr
Cook Time: 15-20 min
Serves: 8-10 people
1 large watermelon cut into 1” cubes and dressed with the Golden Balsamic Vinaigrette
½ Cup of Roasted Pistachios
Pickled Watermelon Radish
2 each Red Fresno Chilies- cut into rings
1 Cup of Arugula
1 Cup of Whipped Crèma Mexicana
1 ½ Cups of Golden Balsamic Vinaigrette
Golden Balsamic Vinaigrette:
2 each Minced Shallots
3 each Minced fresno chilies (no seeds)
½ Cup Golden Balsamic Vinegar
1 Cup of Extra Virgin Olive Oil
½ Cup of Grape Seed Oil
1 Cup Agave (adjust as needed)
7 each mint leafs- chopped
Salt and Pepper to taste
Whipped Crema Mexicana:
1 Cup of Crema Mexicana
1 Tbsp of Agave
1 Lime Juiced
1 Orange Juiced
Pickled Watermelon Radish:
1 each Watermelon Radish
1 Cup of Seasoned Rice Wine Vinegar
Instructions for Balsamic Vinaigrette:
In mixing bowl, place, shallots, fresno chilies, Golden Balsamic Vinegar and whisk in EVO then Grape seed Oil.
Whisk in Agave and adjust seasoning as needed.
Add Salt and Pepper to taste, and chopped mint. (Vinaigrette should be broken) and will need to be whisked before using.
Instructions for Whipped Crema Mexicana:
Place mixing bowl and whisk attachment in fridge before you use the mixer.
In mixing bowl, mix together all ingredients and season with salt to taste and adjust sweetness with agave.
Add to a mixer and mix on speed 2 until the Crema Mexicana is a medium peak (set aside until you are ready to serve)
Instructions for Pickled Watermelon Radish:
Slice the watermelon radish ¼” thick with a mandolin and place the watermelon radish in a bowl and cover with rice wine vinegar (this can be done the day before)