Recipe of the week: Watermelon and Lychee Salad

Watermelon and Lychee SaladThis is a light, exotic, tangy, summery salad. To prepare the lychees, simply crack the leathery shells, and the skin will peel off easily. Black sesame seeds are readily available in Oriental markets.


• 2 cups watermelon
• 2 dozen lychees (peeled)
• 1 bunch frisee (torn)
• 2 tbs fresh tarragon
• 1/4 cup fresh orange juice
• 1/2 cup extra virgin olive oil
• 1 tsp kosher salt
• 1 tsp coarse black pepper
• 2 tsp black sesame seeds


Cut the watermelon into large cubes 1 inch by 1 inch. Combine the watermelon, lychees, and frisee. Toss them with a vinaigrette made by whisking together the tarragon, orange juice, lemon juice, olive oil, salt and pepper. Finish the salad with black sesame seeds.

Serves 6.

Source: Chef Allen’s, Miami FL

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