Grilling and roasting fruit develops caramel flavors. Adding a small amount of intensely flavored, hard cheese like ricotta salata and a bit of sea salt, like fleur de sel, heightens these caramel flavors, making a fresh fruit salad seem like a decadent dessert.
Grilled Watermelon Salad with Roasted Figs
Recipe courtesy of The Culinary Institute of America
Serves 6
Ingredients:
- 2 pounds watermelon, peeled
- ¼ cup extra virgin olive oil
- 1 lime, zested and then juiced
- 9 fresh figs
- 2 ounces ricotta salata cheese
- 2 ounces micro greens or baby greens
- 2 tablespoons fig or maple syrup
- ½ teaspoon fleur de sel
Preparation:
- Preheat your grill to medium high and preheat your oven to 375 degrees Fahrenheit.
- Cut the watermelon into small triangles about 4 inches by 3 inches and about a ½-inch thick; you should have 12 pieces. Brush with olive oil and chill. Chill six medium-sized salad or dessert plates for serving the salad.
- Zest and juice the lime and set aside 1 tablespoon of juice for dressing the greens.
- Cut the figs in half and place cut side up on a sheet pan. Brush with olive oil. Roast for 15 minutes, or until they are soft.
- Grate the ricotta salata on a microplane or small grater and set aside in the refrigerator.
- Place the chilled plates out on the counter and drizzle with a little of the fig or maple syrup. Grill the watermelon triangles by marking each side for about 45 seconds, repeat until you have cross-hatch marks on either side. Place two pieces of watermelon over the fig or maple syrup and arrange decoratively. Drizzle each plate with lime juice and sprinkle with a little zest.
- Place the microgreens or baby greens in a small bowl and add the lime juice. Add the remaining 2 tablespoons olive oil and toss to coat. Place a small mound on each of the six plated watermelons; sprinkle with ricotta salata.
- Place three fig halves around the salad and garnish with fleur de sel; serve immediately.