I know, this salad screams summer, and most of us are already slurping down pumpkin lattes and hot soup. But warm weather will come again, and when that first watermelon pops up at the market, you’ll know what to do. The melon is sweet and juicy, the onions are bracing, the vinaigrette is spicy and tangy, and the pickled shrimp are…all of the above. They are the stars of this show, and beneath their overt pickliness (can that be a word?), they’re masterfully spiced and complexly flavored. The components of the salad come together in a way that is simply perfect.
Makes 6 servings
INGREDIENTS
Pickled Shrimp
- 2 cups white vinegar
- 1 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon kosher salt
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds, crushed
- 1 teaspoon celery seeds
- 1 teaspoon fennel pollen
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon turmeric
- 1 fresh bay leaf
- 1 1/2 pounds large shrimp (16–20 count), peeled and deveined
Jalapeño Vinaigrette
- 3 jalapeño peppers, seeded and diced
- Grated zest of 1 lime (use a Microplane)
- 1/2 cup fresh lime juice
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 3/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- 1 head Bibb lettuce, separated into leaves, washed, and patted dry
- 1 small ripe watermelon, peeled, seeded, and cut into 1-inch cubes
- 1 small red onion, shaved paper-thin and held in ice water
DIRECTIONS
- For the shrimp: Put all of the ingredients except the shrimp in a medium stainless steel or enameled pot, bring to a simmer over medium-high heat, and cook for 10 minutes. Remove from the heat and add the shrimp. Allow the shrimp to poach in the pickling liquid, uncovered, until they turn pink and begin to curl, about 15 minutes.
- Remove the shrimp and refrigerate. Pour the pickling liquid into a sterilized glass or stainless steel container and let cool to room temperature.
- Return the shrimp to the pickling liquid, cover, and refrigerate for at least 2 days to cure. (Tightly covered, the shrimp will keep for up to 2 weeks in the refrigerator.)
- For the vinaigrette: Put the peppers, lime zest, lime juice, sugar, and salt in a blender and blend until smooth, about 5 minutes. With the blender running, slowly add the oils and blend to emulsify.
- To complete: Put the lettuce in a large bowl and gently toss it with enough vinaigrette to lightly coat the leaves. Divide the lettuce, shrimp, and watermelon cubes among six salad bowls or plates. Garnish each with the sliced red onion.
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