Melon Salad
When I went to the Farmer’s Market there was a cooking
demonstration by Bay Area chef Stephanie Rosenbaum. She made this beautiful
summer salad and I just had to make it. To see her original recipe go to
www.sjrosenbaum.com
I guess I forgot to take a picture of the ingredients…
Ingredients:
- 2~3 cups Watermelon, cubed
- 2 cups Cantaloupe, cubed
- ¾ cups Radishes, cut in half and sliced
- 3 stalks celery, sliced
- Large handful basil, roughly chopped
- Large handful cilantro, roughly chopped
Dressing:
- A couple tablespoons sugar
- A couple tablespoons fish sauce
- Juice of 1 Lime
- Small nub of ginger grated
- Salt, to taste
1) Toss all the fruits, vegetables, and herbs together.
2) In a separate dish mix the dressing together. Adjust the
amount of each ingredient to taste.
3) Toss everything together.
Eat alone or serve alongside a piece of pan seared fish. Or
any other appropriate protein.
Cost breakdown:
Watermelon: $1.33/3= $0.44
Cantaloupe: $0.58/2= $0.29
Radishes: $0.49/2= $0.25
Celery: $0.89/10= $0.09
Basil: $1.09/3= $0.36
Cilantro: $1/3= $0.33
Lime: $0.10
Ginger: $0.10
Fish sauce& Sugar: Not that I expect most people to have fish sauce on hand (like sugar), a couple tablespoons out of a big bottle is very hard to calculate so…
Total: $0.44+$0.29+$0.25+$0.09+$0.36+$0.33+$0.10+$0.10=$1.96 for three or so servings
Watermelon: $1.33/3= $0.44
Cantaloupe: $0.58/2= $0.29
Radishes: $0.49/2= $0.25
Celery: $0.89/10= $0.09
Basil: $1.09/3= $0.36
Cilantro: $1/3= $0.33
Lime: $0.10
Ginger: $0.10
Fish sauce& Sugar: Not that I expect most people to have fish sauce on hand (like sugar), a couple tablespoons out of a big bottle is very hard to calculate so…
Total: $0.44+$0.29+$0.25+$0.09+$0.36+$0.33+$0.10+$0.10=$1.96 for three or so servings
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