I previously shared her Tarragon Lime Green Tea, a thirst quencher for 90 degrees weather.
Honeydew Salad with Poppy Seed Dressing
On my bookshelf at home, my copy of The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins has a recipe for chicken salad with pale green fruit, and it’s got a scribbled notation on it. “Excellent*” it says, though frankly, it’s a little tough for me to tell if the handwriting is mine or my mother’s. (I inherited the book when she passed away.) The combination of cucumber, honeydew, and green grapes, my springboard for this recipe, has enthralled me since I first ate that dish many years ago.
1/2 medium honeydew, seeded, flesh scooped with a melon baller
1/2 medium English cucumber, seed membrane scraped out, cut into half moons
1/2 pound (227g) seedless green grapes, cut in half (about 11/2 cups)
Juice of 1/2 lime
1 teaspoon canola or olive oil
1 teaspoon water
1 teaspoon honey
11/2 teaspoons poppy seeds
4 large fresh mint leaves, thinly sliced
In a large serving bowl, combine the honeydew, cucumber, and grapes. Whisk the lime juice, oil, water, honey, and poppy seeds in a small bowl or glass measuring cup, and pour over the honeydew mixture. (Scrape any stubborn poppy seeds onto the salad.) Top with mint, give a good stir, and serve immediately.
Tip: Serve this summery salad as a counterpoint to something spicy, like a curry.
(* Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group. Photography © 2012 by Paulette Phlipot.)