Friday, August 9th 2013
By: Chef Charles Wiley, Executive Chef at Cafe ZuZu at Hotel Valley Ho
Honeydew Relish Salad
Yield: 4-6 servings
1/3 cup White wine vinegar
¼ cup Honey
¾ cup Water
2 tsp Mustard seeds
½ tsp Celery seeds
½ tsp Kosher salt
1 each (4 lb) Honeydew, cubed or formed with a melon baller (will yield approx 4 cups)
1 each Hothouse cucumber, peeled, seeds scooped out, finely diced (approx 1 cup)
1 cup Celery, finely diced
1 cup Green seedless grapes, halved
¼ cup Celery leaves
2 Tbsp Chives, sliced
2-3 cups Tender baby greens (optional)
1. Combine the vinegar, honey, water, mustard seeds, celery seeds and salt in a 2 qt. saucepan. Bring to a boil and cook until mixture thickens and is reduced to ½ cup; about 5-6 minutes. Set aside.
2. In a large mixing bowl combine the melon, cucumber, celery and grapes. Pour the dressing over the melon and toss to coat. Cover and chill in the fridge about a half hour or so, but not over an hour.
3. Stir in the celery leaves and chives. Serve over butter lettuce if desired.