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Cantaloupe-Watercress Salsa with Vanilla Vinaigrette

Early Summer 2018
F2018m3008.jpg
food and drink

BY: Amy Rosen

Don’t knock it till you’ve tried it! The sweet melon and the mustardy ’cress get extra juicy with ripe tomatoes and a whisper of vanilla. It’s a salsa that’s refreshingly unexpected.

2 cups (500 mL) cantaloupe, seeded, peeled and diced
3 medium tomatoes, diced
1 bunch watercress, top half with stems chopped (discard bottoms)
2 shallots, minced
¼ cup (60 mL) basil, chopped

VINAIGRETTE
Juice of 1 lemon
½ tsp (2 mL) pure vanilla extract
1 tsp (5 mL) honey
3 tbsp (45 mL) olive oil
Salt to taste

1 In a medium bowl, combine prepared cantaloupe with tomatoes, watercress, shallots and basil.

2 In a small bowl, whisk together lemon juice with vanilla and honey. Whisk in olive oil until emulsified. Add to salsa bowl and toss to coat. Season to taste with salt.

Serves 4 to 6

F2018m3008.jpg
food and drink

Cantaloupe-Watercress Salsa with Vanilla Vinaigrette

Early Summer 2018

BY: Amy Rosen

Don’t knock it till you’ve tried it! The sweet melon and the mustardy ’cress get extra juicy with ripe tomatoes and a whisper of vanilla. It’s a salsa that’s refreshingly unexpected.

2 cups (500 mL) cantaloupe, seeded, peeled and diced
3 medium tomatoes, diced
1 bunch watercress, top half with stems chopped (discard bottoms)
2 shallots, minced
¼ cup (60 mL) basil, chopped

VINAIGRETTE
Juice of 1 lemon
½ tsp (2 mL) pure vanilla extract
1 tsp (5 mL) honey
3 tbsp (45 mL) olive oil
Salt to taste

1 In a medium bowl, combine prepared cantaloupe with tomatoes, watercress, shallots and basil.

2 In a small bowl, whisk together lemon juice with vanilla and honey. Whisk in olive oil until emulsified. Add to salsa bowl and toss to coat. Season to taste with salt.

Serves 4 to 6

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