One of my favorite ways to make a salad dressing is to puree a fruit or vegetable and let that be the flavor base.
This is one of my most favorite salad dressings and I find myself making it often, particularly in the spring and summer. It’s a luscious dressing with pureed fresh cantaloupe, diced red jalapeno peppers, toasted pink peppercorns, garlic, lime juice and zest, white balsamic vinegar, olive oil and fresh chopped mint. It’s sweet & savory, tangy and spicy. A cool and refreshing way to dress your salads this season.
I suppose you could try this with other melons, but when I think of making it, I always come back to the cantaloupes. I just love the sweet and spicy flavors together, and the vibrant color!
Cantaloupes are one of those fruits that I hate to admit, that I take for granted. This year, I’ve been eating melons like crazy. Especially cantaloupe. I’m eating them for breakfast with my yogurt, packing them as a snack with my lunch, and it’s such a refreshing sweet treat at the end of a hot day.
Honestly, this sweet and spicy dressing couldn’t be easier to make. Puree your chunks of cantaloupe in a blender. Pour that into a mixing bowl. Add the garlic, jalapenos, peppercorns, lime juice and zest, vinegar, and olive oil. Whisk it up and finish it off with some fresh chopped mint.
You don’t have to include melon in your salad, though it makes sense with this dressing. But this spicy cantaloupe dressing is sure to lighten and brighten any salad, really. I especially love this when I’m eating a salad with shrimp. And it’s also a fantastic marinade!
Try it with my Mache & Microgreens Salad. Luscious stuff!
You did not wake up today to be mediocre.
- 1 small cantaloupe cut into 8 slices
- 1 Tablespoon of white balsamic vinegar
- 1 Tablespoon of extra virgin olive oil
- the zest of one small lime
- 2 teaspoons of fresh lime juice
- 1 teaspoon of pink peppercorns
- ¼ teaspoon of a chopped fresh red jalapeno
- 1 clove of garlic, minced
- 1 teaspoon of chopped mint leaves
- kosher salt to taste
- Place the peppercorns in a small non stick frying pan and heat them over medium high heat, shaking the pan a few times until they are fragrant, about 1-2 minutes and then let them cool.
- When the peppercorns are cool, place them in a small baggie, and hit them with a rolling pin until they are "cracked".
- Chop 3 slices of melon and place them into a blender.
- Puree until smooth, about 1 minute.
- You should have just shy of 1 cup of puree.
- Pour the puree into a large bowl.
- Add the vinegar, lime juice & zest, jalapeno, garlic & peppercorns.
- Whisk in the olive oil and then add the chopped mint.
- Season with a pinch of kosher salt to your liking, taste & adjust
Please support your local farmers and farmers markets!