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Cucumber and Melon Salad with Chile and Honey Recipe

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This recipe for Cucumber and Melon Salad with Chile and Honey is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4c raw pistachios
1/2 jalapeno or Fresno chile, thinly sliced
2T white wine vinegar
1 tsp honey
3T extra-virgin olive oil
Kosher salt and freshly ground pepper
1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon.
1/4 medium ripe honeydew melon or cantaloupe, rind removed
5 oz ricotta salata (salted dry ricotta) or feta
1/2c basil leaves
Directions:
Directions:
Preheat oven to 350º. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 mins.
Let cool, then finely chop 2T pistachios. Leave remaining nuts whole, set aside.
Whisk chopped pistachio, chile, vinegar, and honey in a small bowl.
Gradually steam in oil, whisking constantly until emulsified; generously

 

 

 

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