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Author Notes: The inspiration for this recipe is the Indain cooking of a friend, Dale Henry. He taught a similar recipe at my culinary studio several years ago. I lost his recipe, so I made up one of my own. I like to serve it in lieu of a salad. —AndyFood
Serves 8 - 10
- 1/2 small watermelon, seedless preferred
- 1/3 cup cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon curry powder
- 3 tablespoons olive oil
- 1 small onion, julienne sliced
- Remove rind and dice the half-watermelon. .
- Place 2 cups cubed watermeilon into a food mill. Process and discard seeds and pulp. Place the rest of the cubed melon in a large bowl and set aside.
- Place all juices extracted by the food mill into a small saucepot and heat over high. Boil until 1/3 cup remains.
- Add vinegar, salt, pepper, curry powder and olive oil to the pot and stir to incorporate. Add onion and stir 1 minute longer.
- Transfer to a cool bowl and allow to cool for 30 minutes. (Note - this can be made 12 hours ahead and refrigerated until ready to use)
- Toss the reserved watermelon with the cooled reduction. Serve immediately or refirgerate.