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Watermelon, Shiso, Plum, and Salt
Make the most of melon season with this simple and savory fruit salad from Jess Damuck's cookbook, "Salad Freak."
👥 6 Servings👤 Jess Damuck📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
📝 Preparation Steps
1
Cut 1 small seedless watermelon (about 4 lb.) in half and scoop out the seeds if needed. Cut in half again, and thinly slice.
2
Shingle the watermelon on a platter. Thinly slice 3 black plums and snuggle them into the watermelon.
black plums (or a green one if you can find it!)3
3
Roll 5 shiso leaves up like a little cigar and run the blade of your very sharp knife over them to slice them extremely thinly. Do this with the remaining shiso leaves. Sprinkle your chiffonade over the watermelon and plums. Sprinkle with a generous amount of flaky salt and a sprinkle of togarashi, if using.
fresh shiso leaves10Sprinkle of togarashi (optional)
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