Ingredients
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1/3 cup unbleached white sugar
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3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
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1/2 teaspoon kosher salt or 1/2 teaspoon salt
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1/2 teaspoon ground ginger (or freshly grated if you prefer)
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3 tablespoons vegetable oil
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3 tablespoons extra-virgin olive oil
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1 1/2 teaspoons sesame seeds, toasted (sub half of the portion with black sesame seeds for color)
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1/2 teaspoon toasted sesame oil
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1 dash cayenne pepper
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2 cups cut up seedless watermelon (read *Note)
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2 cups cut up cantaloupe
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2 cups cut up honeydews
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1 cup sliced English cucumber (if available try 1/2 cup each of English cucumber and lemon cucumber)
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lettuce leaf
Instructions
- *Note: if you can find yellow watermelon, substitute half yellow for red watermelon.
- In small saucepan combine sugar, vinegar, salt, and ginger. Stir over medium heat until sugar dissolves. Remove from heat.
- Place dressing in a medium bowl. Slowly add both oils to sugar mixture in a thin steady stream, whisking constantly until thickened.
- Stir in sesame seeds, sesame oil, and cayenne pepper; set aside.
- In large bowl combine melon and cucumber. Add 1/2 cup of the dressing; toss to coat.
- Line salad bowls or a platter with lettuce; top with melon mixture. If desired, sprinkle with cilantro and bacon.
- Pass remaining dressing.