Everything about this dressing makes me happy. For starters, we were inspired by a dish from Brian Dunsmoor of Hatchet Hall in Culver City, a hop and a skip from our home base in Santa Monica. This bright salad was a precursor to an insanely delicious crawfish boil (happy point #1), it was the first really great watermelon of the season (#2) and even after 4 helpings, we still had room for crawfish (#3, 4 & 5).Print this recipe
To make the salad, toss 1 small, diced watermelon with 3 small Persian cucumbers, also diced, with 2 tsps salt, a touch of lime zest and 5-6 chopped Thai basil leaves. It’s important to salt and toss the dressing into the salad just before serving to avoid macerating the juice out of the watermelon.
Buttermilk Dressing (for everything, especially watermelon salad)
|1 tsp||Minced garlic|
|1 tsp||Champagne vinegar|
|1 tsp||Kosher salt|
|pinch of||Black pepper|
|1/2 cup||Buttermilk (full fat is best)|
|1 tsp||Minced chives|
- Whisk all ingredients together. Taste and season with salt and pepper.