In August, most of us on the North Fork are on a mission to savor the last bites of summer, and nothing says summer like the fresh crunch in the bite of a perfect watermelon. I say perfect watermelon because the texture of the “right” watermelon makes all the difference–it should be firm and sweet without being mealy or dry.
I enjoy the slice of plebian watermelon on a warm day, right out of a cooler beachside, or served up on patrician china with accoutrements of fresh herbs and tangy dressing. This salad, with the Asian influences of Thai Basil, bean sprouts, and peanuts, is the perfect opener to a garden lunch or picnic at the beach. Memories of eating this delicious salad will leave you longing for summer all year long.
1 small watermelon sliced on the bias in bite-size pieces
1/2 cup of Thai Basil in the chifonnade method
1 cup of bean sprouts
1/4 teaspoon of Thai chili like Sambal Olek
1 tablespoon of Tamari
1 tablespoon of Rice wine vinegar
1 tablespoon of Blossom Meadow Honey
1 clove of garlic
1 teaspoon of fresh grated ginger
2 tablespoons of coconut oil from The Market
1/2 teaspoon of sesame oil from The Market
Sea salt from North Fork Sea Salt to taste
1/2 of crushed peanuts or nuts of choice
Combine the soy sauce, vinegar, Sambal Olek, honey, and garlic, then slowly drizzle in the coconut and sesame oils while whisking until the dressing is emulsified.
Toss with watermelon, sprouts, and basil.
Arrange on your favorite platter or plate, and add chopped nuts and sea salt just before serving.
Serve with a glass of Bedell Sparkling Rose for the full summer experience.