Rumor has it lemon zest is being featured in this new summer single.
, a watermelon, mint, and feta salad is much more forgiving when it comes to riffing and improvising.Every long-lasting, well-liked dish goes through a few distinct phases: its creation, its initial burst of popularity, the backlash, and finally its acceptance into the cultural lexicon. I have no idea when and where the watermelon, feta, and mint salad was created , but it was well into its initial phase of popularity when I first encountered it at a restaurant I worked at back in 2005.
His watermelons were remarkable. Dense, richly colored, deeply aromatic, and sweet. A far cry from the average watery, bland supermarket watermelon. I've yet to find my watermelon guy in my current home in California, but there are still ways to locate decent specimens. The best method by far is to hit your local farmers market in the summer, and look for vendors with opened watermelons who will let you take a taste before you purchase.
At that same restaurant, back in 2005, one of my daily jobs for the first several months I worked there was to zest citrus fruit and chop it into a fine powder. I'd zest strips off the fruit with a peeler, carefully scrape off and discard the pith, then rock my knife back and forth for a good 30 minutes.** The resulting citrus dust was used as a condiment for numerous dishes.
A little bit tossed into the bowl and sprinkled on top of the finished salad not only adds a lemony flavor of its own, but also brings out the floral notes in the watermelon and the tanginess of the feta, making each of those ingredients almost taste more of itself.
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