FOR THE SALAD
Market melons, mix of colors and flavor profiles: 250 g
Charred cucumber: 100 g
Sourdough croutons: 60 g
Aguachile dressing (see below): 100 g
Red onion: 40 g
Jalapeño: 10 g
Lime juice: 10 g
Lime zest: 1 each
Anise hyssop: 20 g
Olive oil: 10 g
Black pepper: to taste
Finishing salt such as Maldon: to taste
FOR THE MELON AGUACHILE DRESSING
Anaheim peppers: 270 g
Serrano peppers: 40 g
Green melon (Arava, Piel de Sapo, honeydew, etc.) : 350 g
Cucumber: 160 g
Calamansi vinegar (lemon vinegar, honey vinegar, or rice wine vinegar can be used): 30 g
Salt: to taste
Inspired by summer, sunshine, and whatever melons catch your eye at the local farmers’ market, chef Eric Bost swaps sweet melon for tomatoes in this panzanella riff. He recommends using a few different types of melon to keep the salad interesting and to add the croutons a few minutes before serving so they absorb some of the melon juice while still retaining crunch. “Don’t overthink this one,” Bost says. “The leftover juice at the bottom is drinkable to say the least.”
The addition of anise hyssop adds a unique touch. “Tear the leaves before adding, and the flowers are intensely aromatic,” he says. “It’s one of my all-time favorite herbs.”
- Cut the melons in half and scoop out the seeds.
- Peel and cut into 1½-inch cubes.
- Set aside.
- Peel and thinly slice the red onion.
- Place in a bowl of ice water for 15 minutes, then drain and set aside.
- Leave the skin on and grill cucumbers over very hot coals until blackened, 2–3 minutes.
- The exterior should be charred while the interior remains raw and crunchy.
- Allow to cool, then cut into 1½-inch cubes.
- Set aside.
- Thinly slice the jalapeño, remove the seeds, and dress in lime juice with a pinch of salt.
- Allow to marinate for 20 minutes.
- Tear sourdough into 1½-inch cubes.
- Toss with olive oil and a pinch of salt.
- Toast in a 400°F oven until golden, about 5 minutes.
- Allow to cool.
- Place all ingredients in a blender and mix on high speed for 1 minute, or until smooth.
- Pass through a chinois lined with cheesecloth.
- Chill in the refrigerator for at least 1 hour.
- In a large bowl, combine the melon, cucumber, onion, jalapeño, and torn anise hyssop.
- Dress with melon aguachile, microplaned lime zest, and freshly squeezed lime juice.
- Season with salt, cracked black pepper, and a drizzle of olive oil.
- Fold gently to distribute seasoning, then add the toasted sourdough, tossing lightly.
- Serve in a chilled bowl, finishing with another drizzle of olive oil and more torn anise hyssop leaves.
- The dressing should generously pool at the bottom of the bowl.
