Savory Melon Tartare

By Florence Fabricant

Published July 16, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(21)
Comments
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Salty white cheese is a savory component that complements melon quite nicely. This recipe calls for a mellow, ripe, densely textured variety, possibly as commonplace as cantaloupe or as exotic as a Galia or Charente melon. Don’t use watermelon.

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Ingredients

Yield:6 servings

  • 6 cups finely diced ripe melon, preferably 2 varieties of different colors: honeydew, cantaloupe, musk, Galia, canary, etc., but not watermelon

  • Juice and grated zest of 1 lime

  • 1 tablespoon minced Japanese pickled ginger

  • 1 tablespoon minced chives

  • 2 cups, loosely packed, mâche

  • 2 tablespoons extra-virgin olive oil

  • ½ tablespoon rice vinegar

  • 2 ounces finely crumbled ricotta salata

  • Ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

16 grams carbs; 5 milligrams cholesterol; 117 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 38 milligrams sodium; 2 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place melon in a bowl, fold in lime juice and zest and add the ginger and half the chives. Place mâche in a separate bowl and toss with 1 tablespoon of the oil and the vinegar. Arrange dressed mâche in a circle on each of 6 small salad plates, leaving the center of the plate blank.

  2. Step 2

    Pile melon mixture in the center of each plate so it’s encircled by the mâche. If desired, you can pack the melon mixture into small ring molds to make an attractive shape on each plate.

  3. Step 3

    Toss the cheese with the remaining chives and place in a small mound on top of the melon. Drizzle a little of the remaining olive oil on the cheese, shower it with some pepper and serve.

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Ratings

4 out of 5
21 user ratings
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Comments

al key

Delicious. Needed more salt, eve as I substituted feta for the ricotta

I Follow Recipes**

We all adore this salad. However, the title calls this savory, but I found the recipe still to be quite sweet. I think I'll try adding a bit of salt to the melon next time. Any other suggestions?

meinmunich

Used feta because it's impossible to find ricotta salata where I am and it was SO VERY GOOD! Made own pickled ginger as per David Tanis. Needs only one hour to make https://body-change.today/recipes/1013949-quick-pickled-ginger?action=click&module=Local</a>%20Search%20Recipe%20Card&pgType=search&rank=1</p><div class="noteactions_noteActions__VlyP0">

dena

If you can't find mâche, substitute a milder lettuce, such as Boston or red leaf lettuce.

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