It's wicked hot here, and there's only one thing on my mind. Watermelon. Sometimes you want a slice pure and simple, but when its this hot, it's tempting to make watermelon into a meal. I recommend you do. Normally, goat cheese isn't my go-to for a salad, but Selles-sur-Cher, with its musty blue-grey mold is the perfect ashy, tangy compliment to the sweet crunch of melon and young butter lettuce. Since most arugula can't take the heat of high summer, tonight's the perfect night to pick the last of yours, toss it together with your homegrown mint, crisp watermelon, goats' cheese and pistachios. While it's all crisp and cool, pour a glass of Tavel rosé {here's my new favorite} and let summer begin.
Watermelon, Pistachio & Baby Greens Salad
Serves 2 to 4
2 small heads butter lettuce, torn
Heaping handful of young
arugula/rocket
Heaping handful of mâche, purslane,
or watercress
1/2 medium seedless watermelon
(about 4 lb/1.8 kg), cut in wedges and rind removed
1 small handful fresh chocolate
mint, peppermint, or spearmint leaves, torn
1 tsp snipped fresh chives
Coarse white, grey, or pink sea
salt
Freshly ground black pepper
4 tbsp best-quality extra-virgin
olive oil
2 to 4 oz/55 to 115 g tangy goat
cheese, such as Selles-sur-Cher
or Crottin if
available, at room temperature
Divide the butter lettuce between two
or four dinner plates or one large platter. Distribute the arugula/rocket and
mâche between the plates, then arrange watermelon wedges on each plate. Garnish
all the salads with torn mint and chives, and season liberally with sea salt
and black pepper. Drizzle with your finest extra-virgin olive oil and top with pieces
of fresh goat cheese. Serve straight from the garden, or crisp and cold from
the fridge.
