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As the summer winds down from its scorching heat, you can still enjoy this treat featured on The Mansion’s menu, which was offered as one of the salad choices during Restaurant Week. The zesty pink peppercorn vinaigrette can dress up other salads as well. Make this dish at home, or better yet make reservations to visit chef Bruno Davaillon and have Dallas’ only Michelin-starred chef do the work for you.
The Mansion’s Watermelon Salad (Serves 4)
1 half small watermelon, rind removed and cut into 1-inch cubes 4 TBSP pink peppercorn vinaigrette 1 TBSP chopped cilantro 4 thin slices prosciutto, dried in a 300-degree oven on parchment paper 2 oz feta cheese 2 TBSP aged balsamic vinegar 2 TBSP extra virgin olive oil 1 handful petite arugula Fleur de sel (or quality salt) Pickled onion
You can make your own pickled onion at least 24 hours in advance. I boil onion in 2 cups water, 1 cup Champagne vinegar, salt and cracked black peppercorns and then let it cool completely and cover.
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Step 1. Make pink peppercorn vinaigrette (see note below)
Step 2. Cube watermelon and place cubes on a rectangular plate.
Step 3. Season each cube with pink peppercorn vinaigrette and chopped cilantro.
Step 4. Top with feta cheese and pickled onion. Crack the dry prosciutto into pieces and garnish salad. Finish with a few drops of balsamic and olive oil, arugula and fleur de sel.
Pink Peppercorn Vinaigrette 2 TBSP pink peppercorn 1/4 TBSP black peppercorn Juice of 1 lemon Zest of l lime 1 pinch cayenne pepper ½ TBSP lemon zest confit (cook zest of 1 lemon in light simple syrup on low for 45 minutes) 2 oz extra virgin olive oil Whisk all ingredients together
