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Watermelon Salad with Brined Pickles and Sour Cream
An inventive chef's summer salad featuring a surprising combination of sweet watermelon, salty pickles, and minty sour cream.
Ingredients
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COMPONENT to taste
- to taste
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Method
Finely chop the mint leaves, mix them with the sour cream, and let it infuse.
Use a melon baller to scoop small spheres from the watermelon flesh.
Peel and seed the cucumbers, then cut them into 5 mm dice.
Blanch the asparagus in boiling water for 1-2 minutes, transfer to an ice bath, and cut into 2 cm pieces.
Whisk the lemon juice with salt and olive oil to create a light dressing emulsion.
Combine the sour cream with the cucumbers and spread it across the bottom of the plate.
Lightly season the watermelon with black salt (Thursday salt) and place it over the sour cream.
Top with the asparagus pieces and the mixed greens.
Drizzle with the dressing and garnish with raspberry powder.
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