VCE: Persian Melons With Yogurt And Coriander Dressing

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* Exported from MasterCook *

 

Persian Melons With Yogurt And Coriander Dressing

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 166

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Salads, Fruit

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup yogurt

2 pounds ripe Persian or honeydew or Israeli melon -- chilled

3 scallions -- thinly sliced

1/2 jalapeño chile -- finely diced

1 lime

grated zest and juice of

2 tablespoons finely chopped mint

1 tablespoon finely chopped basil

1 teaspoon minced ginger

OR 1/2 teaspoon dried

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt and freshly milled white pepper

2 handfuls lettuce or mixed greens

 

Serves 4 to 6

 

Serve this salad very cold. Bronze-leafed lettuces, like red oakleaf, set

it off handsomely. Purslane sprigs and lemon verbena make interesting

contributions, too.

 

Set the yogurt to drain (see separate recipe for Drained Yogurt). Halve

the melons, scoop out the seeds, and slice into wedges. Slip a knife under

the skin to release the fruit, then cut it into bite-sized pieces.

 

Mix the yogurt with the rest of the ingredients except the melon and

greens. Season with salt and pepper. Adjust the seasonings if needed -

they should be on the strong side, the herbs and spices bright and

clear. Pour the dressing over the melon and toss. Serve garnished with

the greens.

 

 

 

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