Melon Salad

Litha/Summer Solstice is a time when fresh fruits and melons are readily available in your farmers markets and grocery store. This recipe takes advantage of a variety of melons to create a salad to enhance your lunch or dinner menu or as a stand alone.


Melon Salad with Sweet Sesame Dressing

1/3 cup sugar
3 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon kosher salt or salt
1/2 teaspoon ground ginger
3 tablespoons vegetable oil
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons sesame seeds, toasted
1/2 teaspoon toasted sesame oil
Dash cayenne pepper
2 cups cut up seedless watermelon
2 cups cut up cantaloupe
2 cups cut up honeydew
1 cup sliced English cucumber
Lettuce leaves
Snipped fresh cilantro (optional)
Crisp cooked bacon, drained and crumbled (optional)
In small saucepan combine sugar, vinegar, salt, and ginger. Stir over medium heat until sugar dissolves. Remove from heat. Place in a medium bowl. Slowly add both oils to sugar mixture in a thin steady stream, whisking constantly until thickened. Stir in sesame seeds, sesame oil, and cayenne pepper; set aside.
In large bowl combine melon and cucumber. Add 1/2 cup of the dressing; toss to coat. Line salad bowls or a platter with lettuce; top with melon mixture. If desired, sprinkle with cilantro and bacon. Pass remaining dressing. Makes 6 servings.


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