Recipe of the week: Watermelon and Lychee Salad

This 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.

Ingredients:

• 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

Directions:

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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Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Telegraph.