Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links

    • Home

    Chrome Extension

    Scanned Recipes

    Cucumber and Melon Salad

    Salad
    Side
    Vegetarian
    ​

    4 servings

    portioner

    -

    total tid
    Begynd at lave mad

    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.

    4 servings

    portioner

    -

    total tid
    Begynd at lave mad

    Klar til at begynde at lave mad?

    Saml, tilpas og del opskrifter med Umami. Til iOS og Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Vilkår • Privatliv • FAQ

    • Make primary photo
    • Delete photo

    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

    1

    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.

    2

    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.

    3

    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.