Melon Panzanella with Charred Cucumber and Anise Hyssop | Fine Dining Lovers

Name: Melon Panzanella with Charred Cucumber and Anise Hyssop | Fine Dining Lovers
Total time: 1 min
Ingredients: FOR THE SALAD; Market melons mix of colors and flavor profiles; Charred cucumber; Sourdough croutons; Aguachile dressing (see below); Red onion; Jalapeño; Lime juice; Lime zest; Anise hyssop; Olive oil; Black pepper; Finishing salt such as Maldon; FOR THE MELON AGUACHILE DRESSING; Anaheim peppers; Serrano peppers; Green melon (Arava Piel de Sapo honeydew etc.); Cucumber; Calamansi vinegar (lemon vinegar honey vinegar or rice wine vinegar can be used); Salt

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Chef Eric Bost’s melon panzanella swaps summer melon for tomatoes, with charred cucumber, sourdough croutons, and anise hyssop in a bright melon aguachile dressing.

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Ingredients

FOR THE SALAD
Market melons mix of colors and flavor profiles
Charred cucumber
Sourdough croutons
Aguachile dressing (see below)
Red onion
Jalapeño
Lime juice
Lime zest
Anise hyssop
Olive oil
Black pepper
Finishing salt such as Maldon
FOR THE MELON AGUACHILE DRESSING
Anaheim peppers
Serrano peppers
Green melon (Arava Piel de Sapo honeydew etc.)
Cucumber
Calamansi vinegar (lemon vinegar honey vinegar or rice wine vinegar can be used)
Salt