MELON, BERRY AND FETA SALAD
Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta
for ricotta salata, or the chives for mint.
Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small shallot, thinly sliced
½ teaspoon minced preserved lemon
peel or lemon zest
¼ teaspoon crushed red pepper
Salt
Freshly ground pepper
½ green melon (about 1¼ pounds),
halved, cut into wedges, peeled and
thinly sliced
In a small bowl, combine the olive oil,
lemon juice, shallot, preserved lemon
and crushed red pepper and season
with salt and pepper.
Arrange the melon slices and blackber-
ries on a platter. Drizzle the dressing
over the fruit. Garnish the salad with
the feta and snipped chives and serve.
Suggested pairing:
Delicate, berry-scented Rosé
Champagne: NV Gatinois Brut Rosé
½ orange or yellow melon (about 1¼
pounds), halved, cut into wedges,
peeled and thinly sliced
1 cup blackberries
2 ounces feta cheese, cut into thin slices
2 tablespoons snipped chives
Recipe by Jenn Louis (published in Food &
Wine, July 2012)
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