A delightfully refreshing summer salad that will brighten your table and your palate. Easy on the cook as most of the ingredients can be prepared in advance.
2ripe melonspeeled, seeded, and cut into 1/2-inch squares or scooped with a melon baller
For the Vinaigrette:
2tablespoonsfreshly squeezed lemon juice
Fine sea salt
1/2teaspoonfreshly ground Szechuan pepper or other flavorful pepper
1/3cup85 ml plus 2 tablespoons extra-virgin olive oil
1/4cup3 fresh mint leaves
For the zucchini:
1-1/4pound60 g zucchini, grated on the small holes of a box grater
Zest of 1 lemon
Fleur de sel and fresh mint leaves for garnish
Place the melon balls in a medium-size bowl and refrigerate.
To make the vinaigrette, in a small bowl, whisk together the lemon juice, shallots, salt to taste, pepper, and the oil.
Just before serving the salad, cut the int leaves into very thin strips and whisk them into the vinaigrette. Pour 3/4 of the vinaigrette over the melon balls and toss gently.
To make the zucchini, in a large bowl, toss together the grated zucchini and the lemon zest with a fort so it is well mixed. Add he remaining vinaigrette and toss thoroughly.
To serve, divide the zucchini among six plates, making a circle of the zucchini in the center of the plate. Evenly divide the melon salad among the plates, placing it in the center of the zucchini circle. Garnish with fleur de sel and mint leaves, and serve.
Recipe from In A French Kitchen by Susan Hermmann Loomis.
Melon & Zucchini Salad with Shallot Vinaigrette https://shescookin.com/in-a-french-kitchen-melon-salad-with-shallot-vinaigrette/