LAKESIDE WELCOME
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Grilled Watermelon with Goat Cheese and Lime p.32
Serves 6
1 tablespoon lime zest
3 tablespoons lime juice
1 tablespoon honey
2½ teaspoons kosher salt, divided
¼ teaspoon crushed red pepper
½ cup thinly sliced red onion
2 tablespoons extra-virgin olive oil
2 tablespoons granulated sugar
1 (4-pound) seedless watermelon, cut into 1-inch thick rounds
⅓ cup goat cheese
¼ cup loosely packed basil or mint
¼ cup coarsely chopped toasted walnuts
1. In a small bowl, combine lime juice, honey, ½ teaspoon salt, and red pepper. Add onion and toss to combine. Let sit for 10 to 15 minutes, allowing onion to soften slightly. Remove onion and set aside; whisk in olive oil.
2. In a separate small bowl, combine sugar, lime zest, and remaining 2 teaspoons salt. Lay watermelon rounds on a baking sheet or large tray. Sprinkle both sides evenly with lime sugar mixture. Let sit for 15 minutes.
3. Meanwhile, prepare grill or grill pan. For grill, spray grill rack with nonflammable cooking spray, and heat grill to medium-high heat (350° to 400°). Alternately, heat a cast-iron grill pan on high heat, and brush with vegetable oil.
4. Working in batches, place rounds on grill or grill pan. Cook, uncovered, until grill marks appear and watermelon begins to caramelize, about 5 minutes per side (see Note).
5. Transfer rounds to a work surface (see Note). Cut into triangles and arrange on a serving platter.
6. Sprinkle goat cheese, basil or mint, walnuts, and prepared onion mixture over watermelon; drizzle with lime juice dressing. Serve immediately.
Note: Be careful when turning or transferring slices; our test kitchen chefs suggest using two fish spatulas. To prepare this dish for grilling on-site, cut fresh watermelon; make pickled onions, lime sugar mixture, and dressing;
