Honeydew Relish Salad

Print
Email
|

by Chef Charles Wiley, Executive Chef at Cafe ZuZu at Hotel Valley Ho

azfamily.com

Posted on August 12, 2013 at 12:51 PM

Updated Wednesday, Aug 21 at 3:51 PM

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.

Print
Email
|