Yield: 4 portions
Time: 20 minutes
I created this dish while waiting for something else to finish cooking. I gathered some ingredients that I had on hand, and this is what I came up with. I have never titled a dish “Ambrosia” before, but I was not sure what to name it; it’s not quite a salad, and I didn’t want to call it Watermelon followed by the list of the ingredients. No matter the name, it is outrageously delicious and simple to make.
Ingredients
1 medium-size watermelon, cold
6 oz. buffalo ricotta, or feta cheese
1/3 cup gaeta olives, or other black olives, pitted and cut in half
1 sheet of nori seaweed (optional) toasted and cut into ½ inch julienne strips
¼ cup extra virgin olive oil
2 tablespoons fresh-squeezed lime juice
¼ cup fresh mint, cut into julienne strips
Maldon salt to taste
Togarashi or red pepper flakes
Preparation
1. Cut watermelon into quarters and then into ½” pie wedges, place three pieces on 4-10” plates.
2. Place the ricotta into a small bowl and whisk until smooth, place into a piping bag fitted with a
small tip. (If using feta, break up into ¼” pieces.)
3. Add the olives and randomly pipe the ricotta in 4-5 small dabs on top of each watermelon piece. Whisk the olive oil and lime juice together and drizzle over the watermelon wedges. Sprinkle with Maldon salt and togarashi (or pepper flakes.) Garnish with seaweed and mint- serve.
Notes:
You can also use goat cheese for the recipe. As I was writing the recipe, I thought capers would make a nice addition as well. Another way to present it would be to cut the watermelon into small cubes and toss all the ingredients together.