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Refreshing, light, and vegetarian, this dish by Luce Chef Dominique Crenn incorporates two of summer's best ingredients -- melons and tomatoes.
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The pickled watermelon must be salted overnight, so plan accordingly.
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This makes for a great first-course or light lunch.
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To prepare pickled watermelon rind: Trim off skin, and cut rind into 1-inch cubes.
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Sprinkle pickling salt over rinds and refrigerate overnight.
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The next day, rinse the rind, and drain well.
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Cover rind with cold water in a large saucepan.
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Cook on medium heat just until tender.
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In another pan, heat sugar and vinegar to a boil.
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Tie mustard seeds, cinnamon and clove in a cheesecloth.
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Place in the sugar-vinegar mixture to infuse it.
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Add watermelon rinds, and simmer about 35 to 50 minutes until rind is transparent.
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Remove spice bag, and let rinds cool in the mixture.
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To prepare melon shots: Peel and slice Galia melons.
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Place melon in a blender with mint leaves and lime juice.
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Blend until smooth.
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Pour mixture through a coffee filter or sieve.
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Refrigerate until serving.
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To prepare the salad: Using a small melon ball scoop, make melon balls from the Charentais melons.
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With a small cylindrical cookie cutter, cut small cylinders from the watermelon.
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Alternatively, you can use a melon ball scoop to make small balls instead.
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In a bowl, mix melon balls and cylinders with orange juice, as well as orange and lime zests, to taste.
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In another bowl, toss tomatoes with basil, mint, olive oil, balsamic syrup, sea salt, and pepper.
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To serve: Mix together melon balls and tomato salad.
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Place in the center of a serving plate.
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Arrange pickled watermelon rinds around the melon-salad mixture.
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Pour chilled melon juice into shot glasses or martini glasses.
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Serve.
