Mâche with Spicy Melon & Pink-Peppercorn Dressing

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

Ingredients

  • 1 tsp. coarsely chopped mint leaves, plus 12 large mint leaves, torn into small pieces
  • Kosher salt
  • 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
  • 3 oz. mache, trimmed, washed, and dried (about 3-½ cups)
  • 1 tsp. pink peppercorns
  • ¼ tsp. minced garlic
  • + 4 more ingredients
    • 1 Tbs. extra-virgin olive oil
    • 2 tsp. fresh lime juice; more to taste
    • 1 Tbs. white balsamic vinegar; more to taste
    • 3 Tbs. unsalted sunflower seeds

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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