Celery and Melon Salad with Mint Dressing
6 servings
40 minutes
Celery and melon salad with mint dressing is an amazing combination of freshness and aroma born from European culinary traditions. The tender, sweet musky melon harmoniously intertwines with crunchy celery stalks and sharp radishes, creating a multifaceted flavor balance. The mint dressing, filled with lemon freshness, vinegar spiciness, and hints of shallot, makes the dish light and refreshing, perfect for summer days. Its presentation is an aesthetic pleasure: the bright colors of the ingredients layered neatly turn the salad into a true work of art. This salad will be a great addition to a light lunch or an exquisite meal, highlighting the delicacy of flavor combinations and awakening the appetite with its aromatic freshness.
1
Squeeze the juice from the lemon and remove one and a half teaspoons of fine zest. Finely chop the shallot and place it in a small container with the lemon zest, juice, and vinegar, letting it sit for half an hour. Then add olive oil, soy sauce, and finely chopped mint—setting aside a dozen leaves for garnishing the salad. Mix well and season the mixture to taste with ground black pepper.
- Lemon: 1 piece
- Shallot: 1 head
- Champagne vinegar: 2 tablespoons
- Olive oil: 60 ml
- Soy sauce: 2 teaspoons
- Mint: 35 g
- Ground black pepper: to taste
2
Slice the melon flesh, celery stalks, and radishes into very thin slices - it's best to do this with a mandoline.
- Muskmelon (cantaloupe): 1 piece
- Celery stalk: 4 pieces
- Radish: 8 pieces
3
First, place the melon, then celery, radish, and finely chopped green onion on a large plate. Drizzle the salad with mint dressing, scatter mint leaves, and season with salt and pepper to taste.
- Muskmelon (cantaloupe): 1 piece
- Celery stalk: 4 pieces
- Radish: 8 pieces
- Green onion tops (scallion greens): 2 pieces
- Mint: 35 g
- Salt: to taste
- Ground black pepper: to taste