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| Chef | |
| Submitted | August 8th 2010 |
| Cuisine | American |
| Category | Salad |
| Level | Beginner |
| Servings | 8 |
| Rating |
Ingredients
8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
1/4 cup fresh lime juice
Pinch of cayenne pepper
1/2 cup mint leaves, torn
Salt
Matt Neal calls this supremely simple fruit salad the ultimate refresher on a hot day. For a grown-up version, he adds splashes of rum. "It's even more satisfying, then," he jokes.
Wine Pairing
Champagne or Sparkling Wines from USA
Proseco from Italy, or Riesling from Germany
Directions
In a large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with salt and serve.
MAKE AHEAD The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.
MAKE AHEAD The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.
Citation: Matt Neal - Matt Neal's Deli, Carrboro, NC for Food & Wine 9/2010