Consider this salad more supporting evidence that, yes, you need a mandoline in your life. The shaved cucumber and melon will release some liquid and lose a bit of crunch after they’re dressed, so toss everything together just before serving. If you’re truly averse to turning on your oven right now, buy roasted pistachios.
Ingredients
4 servings
¼
½
2
1
3
1
¼
5
½
Preparation
Step 1
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
Step 2
Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
Step 3
Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.
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Reviews (5)
Back to TopLovely summer dinner. Made with Greek Mizithra cheese in place of ricotta salata.
Anonymous
Ithaca, New York
8/20/2019
This is a fabulous recipe that really defines summer, but is still great in September. I have modified the recipe by adding in some avocado and then any number of fish proteins: grilled swordfish, seared scallops, Chilled grilled swordfish leftovers and even cooked shrimp. This is just such a versatile recipe! Thanks so much for putting it in the mag!
AHM1961
Maine
9/19/2018