Watermelon and Kale Salad | James Beard Foundation

Name: Watermelon and Kale Salad | James Beard Foundation
Total time: 90 min
Ingredients: 2 tablespoons red wine vinegar; 2 tablespoons water; 1 small sprig thyme; 1 1/2 teaspoons kosher salt; 1/8 teaspoon cumin; Pinch red chile flakes; 1/2 cup thinly sliced red onions; 1/4 cup peeled and diced cucumbers; 2 tablespoons white wine vinegar; 3/4 teaspoon minced shallots; 3/4 teaspoon Dijon mustard; 3/4 teaspoon salt; 1/8 teaspoon minced garlic; 1/4 cup neutral oil, such as canola or vegetable; 1 bunch kale, stems removed and chopped into 1-inch pieces; 2 tablespoons olive oil; 1 1/2 cup diced watermelon; 1/4 cup sliced cucumber; 2 radishes, sliced; 1/4 cup pickled red onions; 1/4 cup crumbled queso añejo or another crumbly salty cheese, such as ricotta salata or feta

www.jamesbeard.org

This unique salad combines the sweetness of watermelon with pickled onions and queso añejo, a salty Mexican cheese. If you can’t find citric acid, you can skip

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Ingredients

2 tablespoons red wine vinegar
2 tablespoons water
1 small sprig thyme
1 1/2 teaspoons kosher salt
1/8 teaspoon cumin
Pinch red chile flakes
1/2 cup thinly sliced red onions
1/4 cup peeled and diced cucumbers
2 tablespoons white wine vinegar
3/4 teaspoon minced shallots
3/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon minced garlic
1/4 cup neutral oil, such as canola or vegetable
1 bunch kale, stems removed and chopped into 1-inch pieces
2 tablespoons olive oil
1 1/2 cup diced watermelon
1/4 cup sliced cucumber
2 radishes, sliced
1/4 cup pickled red onions
1/4 cup crumbled queso añejo or another crumbly salty cheese, such as ricotta salata or feta