Summer salad with watermelon, heirloom tomatoes


Capi Peck


For the Lemon Curd:

2/3 c. lemon juice

6 eggs

5 T. sugar

2 T. lemongrass, thinly sliced

1 T. fresh ginger root, peeled and minced

8 T. butter, room temperature

1 T. olive oil

Blend everything except for the butter in a food processor or blender until smooth. Pour through a fine mesh sieve into a metal bowl. Place bowl over a simmering saucepan of water and cook, whisking constantly, until the mixture thicken and coats the back of a spoon, about 5 minutes.

Remove from heat and whisk in butter until incorporated. Now whisk in oil. Place a piece of plastic wrap on top of curd and chill at least 3 hours. Will keep under refrigeration for 1 week.

For the dressing:

12 T. prepared lemon curd

1 c. grape seed or other neutral oil

1/4 c. white wine vinegar

4 T. water

3 cloves minced garlic cloves

1 t. salt

1/2 t. black pepper

Whisk all ingredients together and set aside.

For the salad:

Thinly sliced fennel bulb

Watermelon balls

Bocconcini (little fresh mozzarella balls) or Feta cheese

Freshly torn basil leaves

Freshly torn mint leaves

Thinly sliced English cucumber

Thinly sliced fennel

Assorted toy box heirloom tomatoes

Prep the watermelon by scooping melon balls with a melon baller. Keep chilled while preparing the remaining ingredients.

Place all ingredients in a large bowl and dress lightly with the lemon curd vinaigrette.Serve chilled.

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