A fresh summer corn salad with crumbles of tangy watermelon "bacon" (dehydrated watermelon).
Course
Salad
Cuisine
American
Prep Time20minutes
Cook Time8hours
Total Time8hours20minutes
Servings6servings
AuthorJeanne Fratello
Ingredients
For the watermelon:
10 to 12slicesof watermelonsliced about 1/4 inch thick and 1-2 inches wide, rind removed
Juice of 1 lime
1/2tsp.sea salt
Ground pepper
1/4tsp.paprika
For the corn salad:
4ears fresh corn
3green onionsfinely chopped
1/4cupextra-virgin olive oil
Juice of 1 lime
1/2tsp.salt
Ground pepper
Dash of paprika
Instructions
Preheat the oven to 175 degrees.
Slice the watermelon as described above so it looks like small pieces of bacon. Blot the slices dry with a paper towel. Drizzle the lime juice over the watermelon, and then top with salt, pepper, and paprika. Cover a baking sheet with parchment paper, and then lay the seasoned watermelon slices carefully on the parchment paper. Bake for 8 hours, checking occasionally. When it is done, the watermelon slices should have the texture of fruit leather.
For the corn salad: Peel the four ears of corn and boil them for 10 to 15 minutes. Cut the kernels of corn off the ear and place in a medium bowl. Toss in the green onion slices, olive oil, lime juice, salt, pepper, and paprika. Crumble 5 to 6 slices of the watermelon bacon and garnish the salad. Serve at room temperature.