This salad felt a bit like a dare. Melons, peanuts, fish sauce. It is an unusual mix of ingredients, for sure.
The recipe comes from Cooking in the Moment by Lantern’s Andrea Reusing. I’m not the first blogger [1] to be charmed by this book. It has the sort of specificity that elicits trust, and so far it deserves the trust. The book is a collection of seasonal recipe that you simply want to make.
I like melon salads and soups and especially love melon when it approaches savory territory, which this does very beautifully. The fish sauce adds a deep saltiness that is perfect. Make it before summer slips away.
On a somewhat related note, I have no idea how to use a melon baller. Are they ever really balls? Are my expectations too high?
Spicy Melon Salad with Peanuts and Mint (recipe from Cooking in the Moment [2] by Andrea Reusing)
- 1/4 cup fresh lime juice (from about 2 limes)
- 1 large fresh red Thai chile, with seeds, finely minced, or to taste
- 1/4 cup fish sauce
- 1 tablespoon sugar, plus more if needed
- 2 small ripe melons
- 10 fresh mint leaves, torn into thin strips
- 3 tablespoons chopped salted roasted peanuts
In medium bowl, combine lime juice, chile, fish sauce and sugar with 2 tablespoons water. Stir to dissolve the sugar. Cut each melon in half and remove seeds. Using a melon baller, scoop out flesh to make about 4 cups melon balls total. Add melon balls to dressing and toss. Let marinate in refrigerator for at least 1 hour and up to several hours.
To serve, toss with mint, divide among bowls and sprinkle with peanuts.