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Yukafluxed Watermelon salad
recipe contributor
Pierre LamielleYukaflux salad
Summer is a great time for eating, drinking and getting responsibly yukafluxed. This is a foncy upscale version of a boozed up watermelon that you can make for your next backyard BBQ, take along with you to picnics, or on your next camping adventure.
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INGREDIENTS
For the Boozy Soak you'll need:
1 water melon, peeled and diced into bite sized pieces
Zest and juice of 1 lime
1 ounce of gin
1 ounce of vodka or rum
big pinch of saltFor the Green Dressing you'll need:
small bunch of fresh mint (about ½ cup of loosely packed leaves)
Small bunch of fresh cilantro leaves (about ½ cup of loosely packed leaves)
¼ cup of olive oil
1 jalapeno, seeds and stem removed
1 shallot, grated using a microplane
salt, pepper to tasteSalad Toppers:
2 cups thick, full fat greek yogurt
½ cup of assorted black olives torn into small pieces.
PROCEDURE
Peel and dice the water melon into bite sized pieces.
Place the pieces into a large Ziploc bag or container. Add the booze, salt and lime. Leave it in the fridge to permeate for at least an hour.
Meanwhile, combine the cilantro, mint and olive oil in a blender with the jalapeno, oil and shallot and puree until smooth. You may need to help it get started or add a little more oil to get the wheels spinning.
Season with salt and pepper.
To serve, strategically place little blobs of yogurt randomly on a plate. Smear some for visual pizzazz and leave some as blobs. Place pieces of boozey watermelon around the plate and drizzle little trails of the green purée around the plate.
Finish with black olives wherever you think they should go. Serve this deluxe version of a yukafluxed watermelon at an upscale dinner party or an outdoor barbecue.
