Deconstructed Pickled Watermelon Salad

Plates 4 Salads Deconstructed Pickled Watermelon Salad
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Tools

White plates [place in the fridge to keep cold]

1 Cutting board for watermelon

1 Cutting board for cheese

1 Small squeeze bottle

1 Medium nonreactive bowl or pot

Plastic wrap

Paper towels

Sheet tray or cookie sheet

Plating tongs [optional]

1 mason jar or small container with lid

 

Pickling 

1lb. Thick cut cubed watermelon [seedless]

1/8 Cup of kosher salt

1/8 Cup of sugar

1 Tablespoon of pickling spices

3/4 Teaspoon of cayenne pepper

1/2 Teaspoon of white vinegar

6 Smashed garlic clove

1 Handful/bunch of fresh whole dill

   In a medium nonreactive bowl or pot, stir together salt, sugar, pickling spices, cayenne, vinegar, garlic, whole dill, and 7 cups water until salt and sugar dissolve. Submerge the thick cubed watermelon and cover with plastic wrap. Refrigerate for at least 3 days [the pickling can be done a week ahead]. Once the watermelon is pickled, take out the cube and slice thin [1 x 1-inch square]. I like placing 4 pickled slices per plate. Place your slices on top of a sheet tray that has been covered with dry paper towels and set on top to dry any excess liquid off. Set aside until ready to plate. As for the remainder of the pickled watermelon; you can place them back into the bowl or pot and store in the fridge for up to one week.

 

Thick Mustard Dressing

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

1 pinch salt

1 pinch of white pepper

  In a mason jar or a small container; place your mustard, vinegar, oil, salt and white pepper. Place the lid onto the jar or container and shake well until the dressing becomes thick and creamy. Pour your dressing into the small squeeze bottle and set aside for later prep.

 

For Plating

1 Small package of micro celery leaves [per plate]

1 Small package of micro parsley greek leaves [per plate]

Fresh Queso Salado [cut into 1 x 1-inch squares, 4 per plate, pat dry with paper towel to remove excess cheese liquid]

 

Presentation

  Start by lining your cold plates next to one another. Start by aligning your sliced queso fresco from the top middle of the plate and start by aligning your cheese first then your watermelon slice on top, continue until you’ve come to the other end of the plate; there should be 4 tops of queso and 4 tops of pickled watermelon. Continue these steps until all the plates are done. Take your small squeeze bottle with the dressing and start by squeezing your dressing to form small dots in between each layer of queso and watermelon; a total of 4 dots on each side; repeat on all plates. Carefully place your micro leaves on top of the layers of salad and serve!

Quick Tip – For a more reliable and easy placement of the mico leaves I suggest using plating tongs or tweezers to place the leaves on top.

 

 

 

 

Print this recipe

Deconstructed Pickled Watermelon Salad

Plates 4 Salads

Tools

White plates [place in the fridge to keep cold]

1 Cutting board for watermelon

1 Cutting board for cheese

1 Small squeeze bottle

1 Medium nonreactive bowl or pot

Plastic wrap

Paper towels

Sheet tray or cookie sheet

Plating tongs [optional]

1 mason jar or small container with lid

 

Pickling 

1lb. Thick cut cubed watermelon [seedless]

1/8 Cup of kosher salt

1/8 Cup of sugar

1 Tablespoon of pickling spices

3/4 Teaspoon of cayenne pepper

1/2 Teaspoon of white vinegar

6 Smashed garlic clove

1 Handful/bunch of fresh whole dill

   In a medium nonreactive bowl or pot, stir together salt, sugar, pickling spices, cayenne, vinegar, garlic, whole dill, and 7 cups water until salt and sugar dissolve. Submerge the thick cubed watermelon and cover with plastic wrap. Refrigerate for at least 3 days [the pickling can be done a week ahead]. Once the watermelon is pickled, take out the cube and slice thin [1 x 1-inch square]. I like placing 4 pickled slices per plate. Place your slices on top of a sheet tray that has been covered with dry paper towels and set on top to dry any excess liquid off. Set aside until ready to plate. As for the remainder of the pickled watermelon; you can place them back into the bowl or pot and store in the fridge for up to one week.

 

Thick Mustard Dressing

1 teaspoon Dijon mustard

2 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

1 pinch salt

1 pinch of white pepper

  In a mason jar or a small container; place your mustard, vinegar, oil, salt and white pepper. Place the lid onto the jar or container and shake well until the dressing becomes thick and creamy. Pour your dressing into the small squeeze bottle and set aside for later prep.

 

For Plating

1 Small package of micro celery leaves [per plate]

1 Small package of micro parsley greek leaves [per plate]

Fresh Queso Salado [cut into 1 x 1-inch squares, 4 per plate, pat dry with paper towel to remove excess cheese liquid]

 

Presentation

  Start by lining your cold plates next to one another. Start by aligning your sliced queso fresco from the top middle of the plate and start by aligning your cheese first then your watermelon slice on top, continue until you’ve come to the other end of the plate; there should be 4 tops of queso and 4 tops of pickled watermelon. Continue these steps until all the plates are done. Take your small squeeze bottle with the dressing and start by squeezing your dressing to form small dots in between each layer of queso and watermelon; a total of 4 dots on each side; repeat on all plates. Carefully place your micro leaves on top of the layers of salad and serve!

Quick Tip – For a more reliable and easy placement of the mico leaves I suggest using plating tongs or tweezers to place the leaves on top.