Watermelon and crab salad

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Ingredients

  • For the pickled rind:

  • 360ml apple cider vinegar
  • 1/2 cup sugar
  • 1 star anise
  • 1 tsp coriander leaves
  • 1 tsp fennel seeds
  • 1 tsp cloves
  • 1 tsp black peppercorns
  • 1 tsp pink peppercorns
  • 1 tsp salt
  • 1/2 stick cinnamon
  • Pinch red pepper flakes
  • 1/2 cup small diced watermelon rind

  • For the mint vinaigrette:

  • 120ml white balsamic vinegar
  • 3 sprigs mint
  • 2 tbsps shallot, minced
  • 1 tsp freshly chopped mint leaves
  • 1 tsp freshly chopped coriander leaves
  • Salt and freshly ground black pepper
  • 4 tbsps grapeseed oil

  • For the watermelon:

  • 1 small watermelon, rind peeled, flesh cut into medium dice
  • 60ml rum (recommended: Sailor Jerry)
  • 175g jumbo lump blue crabmeat
  • 325g mizuna
  • 3 radishes, shaved

Use imperial measurements

Method

How to make Watermelon and crab salad

1) For the pickled rind, combine all of the ingredients except for the rind in a small saucepan, simmer for 5 minutes. Add the rind, let it steep for 5 minutes. Pour into a bowl and cool over an ice bath.

2) To make the vinaigrette, in a small saucepan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs. When cool, whisk in the oil.

3) Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in a third to half of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind and top with the crabmeat.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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