Melon Salad with Blackberry Sauce & Pistachios.
Is that really a salad? Well I wittily titled this series “Summer Salads and Some Aren’t”. Get it? Some are some are not! That’s clever writing, huh?
But clever writing or not I still think it’s a salad. In fact I’d call it a breakfast salad. Perhaps a new culinary category– but delicious nonetheless. Hey! This could even be a dessert salad…
Okay, so now we have determined that this is indeed a salad. But not all salads need a vinaigrette. Some salads are sauced. In the case of this melon and blackberry salad the dressing is simply blackberries with some lemon juice and a bit of sugar. I infused the sauce with some fresh lemon verbena leaves as well. I think the herbal quality makes this sauce more suited to a sophisticated salad than a banana split sundae.
You could use any melon you like in this salad. You could even mix your melons (now I’m blushing). I chose galia, a green fleshed musk melon that is super sweet this time of year. I made mine into perfectly shaped little melon balls (blushing again) but slices or chunks taste just as delicious.
Crunch is a texture all salads need in some measure. I made that point yesterday when I introduced this week long series of Summer Salads. I also explained exactly what a salad was in my mind. This salad gets its crunch from pistachios. Besides the green color works so well with the melon flesh (now you’re blushing).
- 1 c blackberries
- 2 T granulated sugar
- 1 T fresh lemon juice
- 6 leaves lemon verbena
- 1 (31/4 to 3 1/2 lb) galia melon, or similar
- 1/4 cup shelled unsalted pistachios, toasted and roughly chopped
Set 1/4 cup of the blackberries aside as garnish. Add the rest to a blender with the sugar and lemon juice. Process until smooth. Adjust the consistency slightly with water if necessary. Press the pulp through a fine meshed strainer into a small saucepan. Discard solids. Again adjust consistency if necessary.
Add the lemon verbena to the blackberry sauce, and gently heat without boiling about 4 minutes. Let the sauce cool completely, then remove the lemon verbena leaves. Divide the sauce between 4 serving bowls.
Halve the melon crosswise and remove seeds. Scoop the flesh using a melon baller into uniform balls. Arrange the melon on top of the sauce in each bowl, top with reserved blackberries and pistachios.
SERIOUS FUN FOOD