A starter or party food from chef Susur Lee. Prepare the vinaigrette the day before to maximize flavours.
6 1" cubes of watermelon
1/2 cup feta, in chunks
Fresh mint
Celery leaves
Anaheim chili, chopped
2 black olives, chopped
Olive oil
Vinaigrette
1/2 cup brunoise shallots
1 tbsp fresh ginger, peeled and grated
3 tbsp crushed black peppercorns
1/4 cup balsamic vinegar
1/4 cup Chinese aged black vinegar
3/4 cup onion oil (or vegetable oil)
1/2 cup olive oil
1/4 cup soy sauce
2 tbsp sugar
Step 1: Arrange watermelon in a bowl, sprinkle with feta chunks, pour 1/2 cup vinaigrette over top and garnish with fresh mint, celery leaves, chopped chili and chopped olives to taste. Drizzle with olive oil, salt and pepper and serve.
Vinaigrette
Step 1: Combine all ingredients and refrigerate overnight.
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