Featured Recipes

Heirloom Melon Salad with

Tart Apple, Cured Shrimp & Radish

 

By: Perry Hoffman

Chef - étoile Restaurant at Domaine Chandon

 

Components and Ingredients:

 

For the Shrimp:

          10ea 16/20 fresh shrimp (peeled, deveined, tail off, and cut in half length wise)

            6T lime juice

            1T salt

            Zest of one lime

            2T grapeseed oil

           

Procedure: Place shrimp in a shallow dish. In a small bowl whisk together all other ingredients. Pour mixture over shrimp and let stand for 1 hour. Shrimp should be cured like cheivche, although partially raw in the very center. Set aside.

 

For the Lime Vinaigrette:

            2T lime juice

            1ea lime (zest only)

            1/3cup plain Salute Sante! Grapeseed oil

            1ea shallot (minced)

            Salt to taste

 

Procedure: Place shallots in a small bowl and pour the lime juice and zest over them, let stand for 10min. Drizzle in oil slowly to emulsify, season with salt to taste.

           

           

Salad:

            1ea galia or heirloom melon of choice (peeled, seeded and cut into large batons)

5ea breakfast radish (sliced into coins, paper thin on a mandolin)

            1inch piece of ginger (peeled and slice into ½ matchsticks)

            1ea tart apple (granny smith or pink pearl, cut into batons)

            2ea stalks of hearts of palm (sliced lengthwise, paper thin on a mandolin)

            1bu chives (sliced)

            15ea small opal basil leaves

            4ea large mint leaves

1T fleur de sel

 

           

To assemble: On a long rectangle plate arrange melon slices into ribbons, do this by grabbing the two ends of the melon slice and push together, place the ribbon the plate so it has height, repeat this step to create a row of melon ribbons down the center of the plate. Drain the cured shrimp on a paper towel and place 5 half’s on each plate, strategically nestle each shrimp into the melon ribbons so it doesn’t collapse the melon. In a small bowl place hearts of palm, chives and 1T of the vinaigrette, toss with salt and pepper to taste. Drape the H.O.P. slices over the melon. Garnish with radish coins, ginger matchsticks, apple batons, opal basil, fleur de sel, and drizzle with vinaigrette. And a grape seed oil to finish.

 

Serves: 4

 

 

Suggested Wine Pairing : Condesa Eylo Verdejo 2009