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Saturday, June 26, 2021

Gregory Gourdet's Watermelon-Berry Salad With Chile Dressing and Herbs Recipes - Parade Magazine

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Watermelon and Berry Salad-FTR
(Eva Kosmas Flores)

This recipe takes summer fruit salad to a whole new level, thanks to a sweet, salty and spicy Thai dressing. It’s from Top Chef alum Gregory Gourdet’s new cookbook, Everyone’s Table, and is a gorgeous addition to your Fourth of July menu. The Asian ingredients typically can be found in a large supermarket’s produce section or in an Asian market. Galangal is ginger’s pungent, citrusy cousin. You can substitute ginger in a pinch, although the flavor will be different. Lemongrass is a common herb used in Southeast Asian cooking. If you can’t find it, substitute lemon zest. To bruise the lemongrass, trim off the top of the stalk, remove a few layers and lightly crush the stalk with a meat mallet or the side of a knife. And red Thai chile adds a real punch to the dressing. You can substitute a milder serrano pepper.

Related: Gregory Gourdet’s Tomato Salad With Shallot-Chile Pickle

[From the book Everyone’s Table by Gregory Gourdet and JJ Goode. Copyright © 2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.]

Watermelon-Berry Salad With Chile Dressing and Lots of Herbs

By Gregory Gourdet

Ingredients

Dressing:

  • ⅓ cup lime juice (about 3 limes)
  • ⅓ cup fish sauce
  • 3 Tbsp thinly sliced cilantro stems
  • 3 Tbsp coconut sugar
  • ½ inch knob fresh galangal, peeled and roughly sliced across the grain
  • 1 large clove garlic, peeled
  • 1 moderate-heat red chile (such as Fresno or ripe red jalapeño), stemmed and roughly chopped
  • 1 red Thai chile, stemmed

Salad:

  • 3½ lb watermelon, peeled
  • 1 small red onion, halved and thinly sliced
  • 1 tsp flaky sea salt
  • 6 cups mixed fresh berries (blueberries, raspberries and/or hulled and halved strawberries)
  • 2 large lemongrass stalks, trimmed, bruised and very thinly sliced
  • ½ cup extra-virgin olive oil
  • 2 big handfuls mixed herbs (mint leaves, trimmed, bruised and very thinly sliced Thai or Italian basil leaves, cilantro sprigs)
Key Tags

Directions

Dressing:

  1. Combine all ingredients in a blender; blend on high speed 2 minutes or until smooth. Refrigerate in an airtight container up to 3 days; shake well before using.

Salad:

  1. Cut watermelon into 3-by-1-by-1-inch sticks, removing seeds as you go. Refrigerate at least 1 hour.

  2. In a large bowl, combine chilled watermelon, onion and salt. Add berries, lemongrass and dressing; toss gently to coat. Drizzle with oil, add herbs and gently toss. Arrange on a platter.

Kitchen Counter

Serves 6­–8.

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June 26, 2021 at 04:00PM
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Gregory Gourdet's Watermelon-Berry Salad With Chile Dressing and Herbs Recipes - Parade Magazine

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