Recipes: Spicy summer melon salad

Published: Wednesday, Aug. 1, 2012 - 12:00 am | Page 4D

Serves 6 as an appetizer

Recipe from Andrew Carmellini, "American Flavor" (Ecco, $34.99, 324 pages).


6 cups mixed melon, cut into chunks

Juice of 4 limes (1/4 cup)

1 1/2 teaspoons Sriracha sauce

1/4 cup peanut oil

1 teaspoon fish sauce

1/2 teaspoon salt

20 fresh basil leaves and 20 mint leaves, roughly torn

1/2 cup unsalted peanuts, chopped


Chill the melon chunks until they're really cold.

Squeeze the lime juice into a small mixing bowl. Whisk in the Sriracha. Add the peanut oil slowly, whisking constantly until it's completely blended. Whisk in the fish sauce and salt. Toss in the basil and mint leaves and mix everything together.

Just before you're ready to serve, take the melon out of the fridge and pile it in a big serving bowl. Pour the dressing over the melon and mix it with your hands. Scatter with peanuts and serve.

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