Cucumber and Melon Salad

• portioner: 4 servings

Ingredienser

¼ cup raw pistachios

½ jalapeño or Fresno chile, thinly sliced

2 Tbsp. white wine vinegar

1 tsp. honey

3 Tbsp. extra-virgin olive oil

Kosher salt, freshly ground pepper

1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon

¼ medium ripe honeydew melon or cantaloupe, rind removed

5 oz. ricotta salata (salted dry ricotta) or feta

½ cup basil leaves

Vejledning

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.

Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.

Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.