Name: Cucumber and Melon Salad with Chile and Honey
Yield: 4 servings
Ingredients: 1/4 cup raw pistachios; 1/2 jalapeño or Fresno chile, thinly sliced; 2 Tbsp. white wine vinegar; 1 tsp. honey; 3 Tbsp. extra-virgin olive oil; Kosher salt, freshly ground pepper; 1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon; 1/4 medium ripe honeydew melon or cantaloupe, rind removed; 5 oz. ricotta salata (salted dry ricotta) or feta; 1/2 cup basil leaves

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Photo by Alex Lau, Prop Styling by Emily Eisen, Food Styling by Susie Theodorou

Consider this salad more supporting evidence that, yes, you need a mandoline in your life. A mandoline beats any knife at quickly turning fruit and veg into long elegant ribbons.

Recipe information

Yield
4 servings

Ingredients

1/4 cup raw pistachios

1/2 jalapeño or Fresno chile, thinly sliced

2 Tbsp. white wine vinegar

1 tsp. honey

3 Tbsp. extra-virgin olive oil

Kosher salt, freshly ground pepper

1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon

1/4 medium ripe honeydew melon or cantaloupe, rind removed

5 oz. ricotta salata (salted dry ricotta) or feta

1/2 cup basil leaves

Preparation

Step 1
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
Step 2
Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
Step 3
Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.