Mâche with Spicy Melon & Pink-Peppercorn Dressing

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network