Field-fresh Watermelon Herb Salad
By Market Chef Maggie Perkins
1/2 small watermelon, rinds removed, cubed (@jbgorganic or @bernhardtsfarm)
Salt, to taste
1 stalk lemongrass
2-3 tablespoons, each, Thai basil, mint
1 cucumber, thinly sliced (@fstop_farm or Fruitful Hill Farm)
1 bunch radishes, thinly sliced (all @jbgorganic)
Equal drizzles @txhillcountryoliveoil lemon-infused olive oil and Meyer lemon Balsamic vinegar (less than a tablespoon each), to taste.
Fennel sprouts from @joesorganics
In a large salad bowl, toss cubed watermelon with salt, to taste. Set aside as it releases juices.
Trim tougher outer leaves from lemon grass. With a firm rap of the heel of your palm to the flat side of a chefs knife, lightly crush the base of the stalk. Slice very thin, across the pale stem, leaving the tougher green lemongrass for another purpose. Toss sliced lemongrass with watermelon.
Toss chopped herbs into bowl, add cucumber and radishes. Toss to combine. Drizzle with olive oil and balsamic vinegar to taste.
Cover and chill for 30 minutes. Toss again before serving. Garnish with freshly-trimmed fennel sprouts.