When making this salad, I thought it was going to be really weird. Then, I couldn’t stop eating it. The combination of spicy and sweet is definitely addicting, so watch out. Sweet Corn Charlie had arava, which looks like a cantaloupe from the outside and a honeydew from the inside. It is as sweet as candy, with none of the HFCS. I also used cantaloupe. However, you can use any melon you want. The original recipe called for blackberries, but those were not an option at the farmstand , so I used raspberries. The original recipe is from Food and Wine magazine.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small shallot, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • Salt
  • Freshly ground pepper
  • 1/2 green melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and cut into bite sized pieces
  • 1/2 orange or yellow melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and cut into bite-sized pieces
  • 1 cup raspberries
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons snipped chives

Directions:

  1. In a small bowl, combine the olive oil, lemon juice, shallot, and crushed red pepper and season with salt and pepper.
  2. Arrange the melon and raspberries on a platter. Drizzle the dressing over the fruit. Garnish the salad with the feta and snipped chives and serve.
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