Mâche with Spicy Melon & Pink-Peppercorn Dressing

Mâche with Spicy Melon & Pink-Peppercorn Dressing
Photo by Scott Phillips

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 3 oz. mache, trimmed, washed, and dried (about 3-½ cups)
  • ¼ tsp. chopped fresh hot chile (such as Serrano, jalapeno, or Thai bird's eye)
  • 1 medium ripe melon (cantaloupe, Crenshaw, Charentais, or Galia), peeled, cut into thirds, and seeded
  • Kosher salt
  • 1 Tbs. white balsamic vinegar; more to taste
  • 1 tsp. pink peppercorns
  • + 4 more ingredients
    • ¼ tsp. minced garlic
    • 2 tsp. fresh lime juice; more to taste
    • 3 Tbs. unsalted sunflower seeds
    • 1 tsp. coarsely chopped mint leaves, plus 12 large mint leaves, torn into small pieces

Toast the pink peppercorns lightly in a small skillet over medium heat for 1 to 2 minutes. Lightly crush them with a mortar and pestle or on a cutting board with the bottom of another small skillet. Set aside. In the same skillet you used to toast the peppercorns, lightly toast the sunflower seed...

View full recipe at Fine Cooking

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