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Grilled Watermelon Salad

Name: Grilled Watermelon Salad
Ingredients: 1 large fresh basil sprig; 1/3 cup plus 1/2 cup extra-virgin olive oil plus more for brushing; 3 1/2"-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges; 1/4 cup fresh lime juice; 1 tablespoon honey; Kosher salt and freshly ground black pepper; 3/4 pound pea sprouts or watercress (tough stems removed; about 12 cups); 36 slices Pickled Radishes , cut into eighths; 1/2 cup (4 ounces) queso fresco, crumbled; 1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted; Ingredient Info:Queso fresco, also known as queso blanco, is sold at better supermarkets and at Latin markets. If unavailable, mild feta can be substituted.

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
2.
Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
3.
Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.
4.
Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.

Recipes sourced from Epicurious.com.

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