GRILLED "WATERMELON GARDEN" SALAD WITH LIME MANGO DRESSING AND CORNBREAD CROUTONS
Few things say Harlem in the summertime like fresh watermelon. In 1935, when African-American business-man George Jones opened his classic movie theater, the Harlem, he didn't just serve the usual fare of soft drinks, candy, and popcorn. In between his home (which was next door) and the theater, he opened what he called a "Watermelon Garden" with picnic tables and umbrellas where patrons could gather and socialize before and after the films. If you've never grilled watermelon in the summertime, then you're in for a treat. Grilling caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor. The wood flavor of the grill will come through the watermelon, but it won't be overpowering like the charred tomato or charred vegetables. Just make sure to slice your watermelon thick enough that it doesn't fall apart while you're turning it on the grill. Use some stale cornbread from the day before to add texture. It'll be familiar yet wholly different from anything you're used to.
Provided by JJ Johnson
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat a grill pan to medium-high heat. Brush the grill pan with oil or drizzle the watermelon slices with just enough oil to thinly coat. Season the watermelon slices with salt and place them on the hot grill.
- Grill each side of the watermelon slices until charred, about 2 minutes. Transfer to a plate.
- Remove the rind and dice the grilled watermelon into large cubes.
- Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
- Toss the pumpkin seeds with the cayenne, sugar and 2 teaspoons oil and place on one prepared baking sheet. Roast until golden, 6 to 10 minutes.
- Toss or brush the cornbread cubes with the melted butter and place in a single layer on the second prepared baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
- Toss the watermelon, shiso, dates and chile in the bowl with the dressing. Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.
- Put the mango, lime juice, sake, vinegar, chile and salt in a blender or food processor. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified.
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