Spicy Melon Salad With Mint And Ricotta Salata Food

SPICY MELON SALAD

Steps:

• Whisk 1 tablespoon each brown sugar and vegetable oil, 1/2 tablespoon fish sauce, 1 teaspoon Sriracha and the zest and juice of 1 lime. Drizzle over 1/2 each sliced cantaloupe and honeydew melon. Top with 2 tablespoons each chopped peanuts, cilantro and mint.

SWEET AND SPICY MELON SALAD

Steps:

• Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.

SPICY MELON SALAD

Steps:

• Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top.

MINTED WATERMELON SALAD

Steps:

• Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.) Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. Arrange slices on a serving platter.
• Using a vegetable peeler, shave paper-thin slices of ricotta salata over watermelon. Sprinkle with salt and mint, and serve immediately.

WATERMELON, RICOTTA SALATA, BASIL, AND PINE NUT SALAD

Steps:

• Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
• *Available at supermarkets, Italian markets, and specialty foods stores.