Chef Edward Lee shares a distinctly Southern take on a classic watermelon salad.
Our favorite part might just be the homemade Bourbon Salt he finishes the salad with.
Ingredients
8cupsseeded and cubed watermelon(from 1 [6-lb.]
Credit:Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell
Add mint, sesame seeds, olive oil, and lemon juice.
Toss gently until just combined; set watermelon salad aside.
Transfer peanuts to a plate, and let cool until room temperature, about 10 minutes.
Divide watermelon salad evenly among 8 bowls, and top evenly with feta and fried peanuts.
Sprinkle with Bourbon Salt to taste.
Bourbon Salt
ACTIVE 5 MIN.
TOTAL 1 HOUR, 40 MIN.
MAKES 1 CUP
Line a rimmed baking sheet with parchment.
Bring 2 1/2 cups bourbon to a simmer in a pan over medium.
Cook, undisturbed, until reduced by half, about 10 minutes.
Add 1 cup coarse sea salt; bring to a simmer.
Cook, undisturbed, until most of bourbon has evaporated, about 8 minutes.
Spread salt on baking sheet in an even layer.
Bake at 200F until dry, about 1 hour.
Let cool 15 minutes.
Break up large pieces; store in an airtight container at room temperature up to 1 month.
