Watermelon Salad

NEVER thought you could make a light and fresh salad with watermelon as the main ingredient? Well, now, you can, with this easy-to-follow recipe from Chef Jayme Natividad of Taal Vista Hotel in Tagaytay City. He whips up this Romaine lettuce salad with watermelon cubes, crumbled kesong puti, chickpeas, singkamas, onion, and microgreens, tossed in calamansi-dalandan dressing. Nothing can be more refreshing!

INGREDIENTS:

• 70 grams Romaine lettuce, cut 1/2-inch crosswise
• 30 grams singkamas (jicama), julienned
• 20 grams red onion, sliced thinly
• 30-40 grams chickpeas, canned*
• 30-40 grams kesong puti, crumbled
• 25 grams chopped roasted cashew nuts
• salt and pepper to taste
• 10-15 grams micro greens
• calamansi-dalandan vinaigrette*
• 100 grams watermelon, large diced
• 5 grams mint leaves, chopped

*For the calamansi-dalandan vinaigrette:

• 1 Tbsp. calamansi juice
• 1 Tbsp. dalandan juice
• 1/4 cup olive oil
• salt and pepper to taste

Procedure:

1. First, prepare the calamansi-dalandan vinaigrette. Combine all ingredients in a bowl and whisk until emulsified. It can last for a week when refrigerated.
2. In a bowl, mix watermelon cubes and chopped mint leaves. Season with salt and pepper. Drizzle in a little calamansi-dalandan dressing. Mix and set aside.
3. Place Romaine lettuce in a bowl.
4. Add julienned jicama.
5. Add sliced onion and chickpeas (*if using dried chickpeas, soak for 2 to 3 hours and then boil in salted water until the right tenderness is achieved).
6. Crumble in kesong puti, and add chopped nuts.
7. Season with salt and pepper to taste.
8. Add micro greens.
9. Drizzle with calamansi-dalandan dressing, and toss the salad.
10. Serve.

Taste Magazine PH