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Watermelon carpaccio with salted ricottatopcook.tomathouse.comPreparation:Trim the rind from a seedless watermelon, then slice the flesh as thinly as possible. Arrange on a platter, overlapping slightly. Combine 2 tablespoons each of white wine vinegar and olive oil with 1/2 teaspoon of honey and 1/2 a chopped red jalapeño; drizzle the dressing over the watermelon and sprinkle with sea salt. Let sit for 20 minutes. Top with shaved ricotta and fresh mint.Ingredients: |