We are thrilled to once again partner up with Nashville Farmers Market for some of their summer and fall market events this year. Chef Zac, Chef Russ, and a handful of culinary student volunteers are hosting cooking demonstrations and tastings at these free market days!
Last year's recipes include:
This Spring they showcased a Strawberry Salad. For Summer Fest Chefs made Al Pastor BBQ Wraps with Pineapple Pico and Pavlova.
Nossi Culinary Students and our Chefs will be hosting demos at 11am and again at 1pm. From our Chefs: you can't miss these easy to replicate recipes at home!
Caramelized Watermelon and Mixed Greens with Shallot-Citrus Dressing
4 servings
CHEF TIP: Look for watermelons with a bright skin; dullness may indicate it is old. Examine for the “field spot”—a large splotch of creamy to yellow skin or even an orange color. This indicates the melon was allowed to sit in the field, maturing and producing sugar. Avoid melons where the field spot is white, pale green, or nonexistent. The melon should be heavy for its size, which indicates it is juicy.
To prep, cut the watermelon into 1-inch (2.5 cm) thick slices, which will make it easier to caramelize.
| AMOUNT | MEASURE | INGREDIENT |
|---|---|---|
| For the Dressing | ||
| 1½ tablespoons | ¾ ounce/21 g | Shallots, minced |
| 1 teaspoon | 5 ml | Dijon mustard |
| ½ teaspoon | 3 ml | Honey |
| 2 tablespoons | 1 ounce/30 ml | Cider vinegar |
| 1 tablespoon | ½ ounce/15 ml | Orange juice |
| 1 tablespoon | ½ ounce/15 ml | Lime juice |
| ¼ cup | 2 ounces/60 ml | Extra-virgin olive oil |
| ¼ cup | 2 ounces/60 ml | Vegetable oil |
| Salt and black pepper | ||
| For the Salad | ||
| 1½ tablespoons | 1∕3 ounce/10 g | White sesame seeds |
| ¼ teaspoon | 1 ml | Roasted sesame oil |
| 2 cups | 11 ounces/308 g | Watermelon, seeded, in 1-inch (2.5 cm) pieces, rind reserved for pickling or another use |
| 2 tablespoons | 1 ounce/30 ml | Vegetable oil |
| 1 cup | 4 ounces/112 g | Watercress leaves |
| 1 cup | 2 ounces/56 g | Arugula |
| ¼ cup | ½ ounce/14 g | Fresh flat-leaf parsley |
| 1/4 cup | 2 ounces/56 g | Green onions, sliced |
| ¼ cup | 1 ounce/28 g | Chervil tops (or fresh oregano) |
| ½ cup | 3 ounces/84 g | Cucumber, in 12 ribbons |
PROCEDURE:
- Make the dressing. In a blender, combine all the ingredients except the oils and salt and pepper. Blend until smooth, then slowly add the oils to make an emulsion. Correct the seasoning with salt and pepper.
- Prepare the salad. In a small sauté pan, toast the sesame seeds in the sesame oil until lightly toasted.
- Dry the melon pieces on two or three layers of paper towels and press additional towels on top. The surface of the melon needs to be somewhat dry to caramelize without splattering.
- Heat a heavy 10- to 12-inch (25.4–30.5 cm) skillet over medium-high heat until very hot. Add 2 tablespoons (1 ounce/30 ml) oil to just coat the pan. When the oil “shimmers,” remove the melon from the paper towels and carefully lay it in the pan. Sear until you start to smell a sweet, caramel smell, then lift out with a spatula; the melon should have a dark brown side (it is okay to sear only one side). Work in batches, as necessary. Place seared melon in the freezer for 5 minutes to stop the cooking, then in the refrigerator to chill and firm up.
- Trim the watermelon rind and cut into 1-inch (2.5 cm) pieces.
- Combine half the sesame seeds in a large bowl with the watercress, arugula, parsley, green onions, and chervil. Toss with half the dressing.
- Toss the cucumber ribbons with 1 tablespoon (½ ounce/15 ml) of the dressing. Roll the ribbons individually so they form a loose cylinder shape.
- Toss the chilled watermelon cubes with the remaining dressing.
- Divide the greens evenly among cold plates, top with the seared watermelon and garnish with the cucumber ribbons.
- Sprinkle with the remaining sesame seeds.
Recipe by Chef Zac
Nashville Farmers Market Summer Festival is a free to attend festival for all ages that will be held this Saturday, August 23rd from 10 am til 2pm. Visit the Nashville Farmers' Market website for more info here!