Tomato Watermelon Endive Salad with Watermelon Lime Dressing
It is no surprise that creating delicious and memorable food can be an interesting balancing act. Balancing everything from timing, quality of ingredients, volume of ingredients, flavor elements, textures and sometimes even beauty. Making beautiful food is a whole thing in itself and quite honestly the area I find the most challenging. Why? Because it can be impacted by everything from layering, textures, colors, temperature, the way I plate, when I plate, the type of plate, the camera angle, lighting, timing, mood, etc. etc. etc. However, on rare occasions it feels effortless. And this one was one of those special ones. It all came together so naturally, and the flavor spoke through the beauty. You could taste the delightfulness of this dish and for that reason, I hope you will give this one a try!
Serves 2-3
Salad
2-3 large heirloom tomatoes (thinly sliced; assorted colors)
1/2 cup cherry tomatoes (thinly sliced)
2 cups sliced small watermelon (very thinly sliced with the rind)
1 endive (very thinly sliced)
Flaky sea salt to taste
Edible Flowers *optional
Dressing
Zest of 1 lime
Juice of half a lime
1 tbsp champagne vinegar
1 tbsp honey
Pinch of freshly grated habanero
2-3 tbsp minced watermelon (with juices)
1/4-1/3 cup olive oil
Method
Whisk together the dressing ingredients until emulsified. Set aside.
After your salad ingredients are all sliced, begin layering the different heirloom tomatoes, mixing the different weights (some will be denser) textures and colors. Have fun with it and take your time.
Fold the thin watermelon slices randomly between tomatoes. Sprinkle endive throughout and top with cherry tomatoes. Sprinkle with Maldon sea salt, dressing and edible flowers if using. Serve on the patio in the sunshine and enjoy.
