Watermelon and Blue Cheese Salad
When watermelon ripens in the summer, I treat it simply to make it shine. Blue cheese turns it into a savory, refreshing salad and black pepper ties the whole thing together. To best match the juicy, crisp sweetness of the melon, I look for strong and sharp creamy cheeses. This tastes even better when the watermelon is cold and the cheese is room temperature and soft. In that case, it’s easiest to use a spoon to flick nuggets of cheese directly onto the melon.
Recipe information
Yield
Serves 4
Ingredients
1/2 small watermelon, rind and seeds removed, cut into 1- to 2-inch chunks
2 ounces blue cheese, such as Cabrales or Maytag
Extra-virgin olive oil
Maldon salt or other flaky sea salt
Freshly ground black pepper
Preparation
Arrange the watermelon in a layer on a serving platter. Crumble the blue cheese over the melon, then drizzle oil liberally over everything. Season with salt and pepper and serve immediately.
Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.
Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.
Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
