Watermelon And Sesame Seed Salad Recipes

WATERMELON AND SESAME SEED SALAD

Steps:

• Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
• Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

SMASHED CUCUMBER AND WATERMELON SALAD

Steps:

• Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
• Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
• Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
• When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
• Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.

SPRING SALAD OF WATERMELON, WATERCRESS, AND SCALLIONS WITH A SHALLOT-CITRUS VINAIGRETTE

Steps:

• Make the vinaigrette: In a small non-reactive bowl or food processor, place the shallots, mustard, honey, vinegars, and fruit juices and whisk or process. Slowly incorporate the oils, teaspoon by teaspoon until emulsified. Add salt and pepper to taste.
• In a small saute pan heat the sesame oil until just below the smoking point. Add the sesame seeds and cook until the oil colors slightly. Drain the oil and reserve the seeds.
• In a large bowl combine 1/2 of the sesame seeds, the watermelon, watercress, parsley, scallions, and chervil and toss with the vinaigrette to taste. Divide the greens between 6 or 8 individual salad plates and place the watermelon pieces on top. Sprinkle with the reserved sesame seeds and serve immediately.

SESAME-AND-SOY WATERMELON POKé

Steps:

• Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.
• Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6-8 minutes.
• Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12-15 minutes.
• Chill watermelon and sauce separately at least 1 hour.
• To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
• Watermelon and sauce can be made 12 hours ahead. Keep chilled.

SOUTHWESTERN-STYLE WATERMELON SALAD

Steps:

• In a small bowl stir together the cumin, the salt, the chili powder, and the cayenne. In a serving bowl toss the watermelon with the cumin mixture, the lime juice, and the coriander or basil until the salad is combined well and serve the salad immediately.

WATERMELON AND SESAME SEED SALAD

Steps:

• Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
• Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

CRUNCHY WATERMELON SALAD

Steps:

• Finley slice the cabbage and place in a large bowl filled with water; sprinkle over caster sugar. Leave to stand for at least 30 minutes in a cool place.
• In a small bowl, mix the palm sugar or soft brown sugar with the lime zest, juice and fish sauce. Stir until the sugar is dissolved.
• Drain the wombok, and then add green onions, chillies, ginger and crispy noodles. Toss well until combined. Add the seedless watermelon and mix gently.
• Pour the dressing over the salad and toss well. Garnish with fresh coriander, mint leaves and toasted sesame seeds.
• SERVE IMMEDIATELY AS THE NOODLES WILL LOSE THEIR CRISPNESS.

GRILLED AUBERGINE, WATERMELON & SESAME SALAD

Steps:

• Rinse the rice under cold water to get rid of some of the starch, then cook following pack instructions. Drain, then spread out on a baking tray and leave to cool completely.
• Meanwhile, heat a griddle pan until searing hot. Toss the aubergine slices in 3 tbsp oil then, working in batches, cook for around 5 mins on each side until tender and charred. Put them in a bowl, then cover with foil so they continue to soften. Set the pan aside (there's no need to wash as you'll use it later).
• Line a baking tray with parchment. Mix the sesame seeds, chilli flakes and a good pinch of sea salt together. Melt the sugar in a small saucepan over a low heat - resist the temptation to stir otherwise it will crystallize. Once the sugar is a deep caramel colour, turn off the heat and stir in the sesame mix, then tip onto the parchment. Flatten the brittle out as best you can (be careful as it will be very hot) and leave to cool.
• Whisk the remaining oil with the miso, ginger, lime juice and sesame oil, then whisk in enough water to loosen the dressing. Season to taste, then set aside.
• Reheat the griddle pan. Lightly salt the watermelon slices and griddle for 30 secs on each side until charred, then set aside.
• To assemble the salad, mix the aubergine and dressing through the rice, then transfer to a large serving bowl. Top with the feta and watermelon, then break the brittle into shards and stand them upright for dramatic effect in the salad.