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Watermelon and Celery Salad
Nothing says Summer like a refreshing salad packed with seasonal ingredients at their peak! Whether you’re looking for a quick bite to cool down on warm afternoons or the perfect appetizer to kick off a multi-course meal packed with flavor, salads are a great option with lots of versatility.
Instead of traditional leafy greens, this Summer salad by Three Sisters Executive Chef Joey Edwards features fresh, juicy watermelon as its star ingredient. Toss it up at home, and see for yourself why it’s one of Chef Joey’s favorite dishes of the season!
Watermelon and Celery Salad
Ingredients:
- Watermelon slices
- Celery, sliced thin on a bias, held in cold water
- Jalapeno, very thinly sliced, held in cold water
- Rhubarb vinegar
- Lemon balm, cut into triangles (basil works as a substitute)
- Flower petals (dahlias are great)
- Good olive oil
- Celery salt
Rhubarb vinegar:
- 1 quart rhubarb juice
- 3 ounces agave
- ½ cup Banyuls vinegar
Reduce rhubarb juice by half. Strain through a cheese cloth. Combine with agave and vinegar. Season with salt.
Watermelon:
Cut watermelon into triangles about 2 inches wide and ½-inch thick. (It doesn’t have to be exactly the same angles – just a similar size.)
Dress the watermelon liberally with the rhubarb vinegar, place in a half hotel pan, and compress in a vacuum sealer. Place in the cooler to keep cold for serving. When serving, you can have it out on ice.
Jalapeno:
Slice the bottom third of the jalapeno on a mandoline as thin as you can while still keeping the ring intact. Once you get to where the white membrane and seeds start, cut the jalapeno in half length wise, remove the membrane and seeds, and then slice thinly into half circles.
To assemble:
Combine two parts watermelon slices, one part celery slices and a pinch of jalapeno (make sure celery and jalapeno are pat dry first). Dress with some more rhubarb vinegar and olive oil, and season with celery salt. Arrange in a chilled bowl. Top with lemon balm and flower petals.