Crema Dressing:
– ½ cup Real California crema
– ¼ cup olive oil
– grated zest and juice of 1 lime
– sea salt and sugar, to taste
Salad:
– 2 pounds seedless watermelon, cubed
– 2 Tablespoons minced shallots
– 2 Tablespoons chopped cilantro
– sea salt, to taste
– 4 oz. Real California cotija cheese, crumbled
– 4 oz. chopped corn nuts
Garnish:
– 4 radishes, thinly sliced
– 1 jalapeno pepper, seeded and thinly sliced
– cilantro leaves
– lime zest
To make dressing, whisk together crema, olive oil, lime zest and juice in bowl. Season to taste with sugar and salt. Cover and refrigerate until ready to use.
To make salad, combine watermelon, shallots and cilantro in large bowl. Season to taste with salt.
To serve, divide salad between serving bowls. Drizzle with crema dressing. Sprinkle each with cotija cheese and chopped corn nuts. Garnish each with radish slices and jalapeno. Finish with cilantro leaves and lime zest.
Recipe courtesy of Giorgio Rapicavoli (Eating House, Miami, Florida)
