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Recipe Detail Page
Melon Ribbon Salad with Melon Vinaigrette
Summer 2022
This ribbon salad thinly slices both cucumber and melon for a beautiful twist on a summer salad. You can use whatever type of melon you like (we chose honeydew, but cantaloupe would also work well); just ensure you use a melon that isn’t overly ripe. The melon needs to be able to hold its shape for thinly slicing. A mandoline works best here for thin slices.
Serves 4
MELON VINAIGRETTE
1 cup (250 mL) roughly chopped honeydew melon
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) chili flakes, plus extra for serving
1/4 tsp (1 mL) kosher salt
1/4 cup (60 mL) neutral-flavoured oil, like grapeseed
RIBBON SALAD
1/2 honeydew melon, rind removed, seeds scooped out and cut into four wedges
1/2 English cucumber, ends trimmed
1 pkg (250 g) burrata cheese
1/2 cup (125 mL) toasted pecans, roughly chopped
1 tbsp (15 mL) tarragon leaves
1. For the melon vinaigrette, combine chopped honeydew melon, lemon juice, Dijon, chili flakes and salt in blender. Blend until smooth. With motor running, drizzle in oil until dressing is well combined.
2. For the ribbon salad, thinly slice honeydew melon on a mandoline; it should be paper-thin. Thinly slice cucumber lengthwise on mandoline. Place honeydew and cucumber ribbons in a medium-size bowl. Drizzle with 3/4 of the melon vinaigrette. Mix well to combine. Salad should be plated immediately so ribbons don’t become soggy.
3. Place cucumber and melon ribbons on a large platter, artfully folding them over one another. Slice burrata in half, tear pieces and place overtop of cucumber and melon ribbons. Spoon over remaining dressing. Scatter with pecans and tarragon leaves. Sprinkle with extra chili flakes, if desired.
Serves 4