Compressed Watermelon and Asparagus Salad. Local asparagus, yellow and red watermelon, with crumbled feta, multicoloured tomatoes, radishes, honey-lemon dressing, fresh mint, and edible flowers from the garden.
The watermelon was compressed in vacuum seal bags, then stacked on sheet pans, piled with cans and refrigerated. The asparagus was sous-vide for 10 minutes at 180°F. Then the bag was tossed in an ice bath to cool the asparagus, before it was tossed with a spoonful of dressing.
It was truly one of the prettiest and most flavourful salads that we have ever enjoyed!
Ingredients
- Yellow watermelon
- Red watermelon
- Asparagus
- Feta
- Cherry tomatoes
- Radishes
- Edible viola flowers, optional
- Fresh mint
- Salt and pepper
Honey-Lemon Dressing
- Honey
- Lemon
- White balsamic vinegar
- Extra virgin olive oil
- Salt
- Pepper
See recipe card for quantities.
Preparation
Compress the Watermelon
Transfer the yellow watermelon slices into a medium vacuum seal bag, making sure the watermelon is laid flat and does not overlap. Using the vacuum pump, remove the air and seal the bags. Repeat this process for the red watermelon. (Do not mix the yellow and red watermelon in the same bags, the red will discolour the yellow watermelon.)
Place each bag on a separate sheet pan and stack them. Then place another pan on top and pile with cans or weights. Refrigerate for at least 2 hours.
Sous-Vide the Asparagus
Using the sous-vide stick, preheat a large pot of water to 180°F.
Transfer the asparagus slices into a vacuum seal bag, and use the vacuum pump to remove the air.
Once the water has come to temperature, place the bag into the sous-vide bath for 10 minutes.
Remove the asparagus bag to an ice bath to cool.
In a medium bowl, toss the asparagus with a spoonful of the dressing. Set aside until ready to assemble.
Prepare the Honey-Lemon Dressing
While the asparagus is in the sous-vide water bath, combine all dressing ingredients in a jar with a tight-fitting lid. Shake well to combine.
Build the Salad
You can plate individually or on a large platter. Start by placing down the watermelon slices. Then sprinkle half of the feta, add the tomatoes, the radishes, the asparagus, the violas, and mint. Drizzle a little dressing over the salad. Sprinkle with a dash of pepper and salt, optional.
Serve with extra dressing and feta on the side. Enjoy!
Compressing watermelon is a technique that involves applying pressure to the fruit. Most often by vacuum sealing it, to alter its texture and enhance all of its flavour. The process actually removes some of the water, which makes the texture firmer, denser, and even more visually appealing. The natural sugars and flavours become more concentrated, making it even more delicious.
Due to the precise temperature control of sous vide cooking, asparagus will be perfectly cooked from end to end every time! The final result of your asparagus is crispy, tender, never overcooked, and remain a beautiful green hue.
Watch how this summer salad was made here.
EQUIPMENT
Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set,
ZWILLING ENFINIGY Electric Salt & Pepper Mill Set, ZWILLING PRO 7 Inch Chef’s Knife and the ZWILLING Bamboo Cutting Board. Proud ZWILLING Canada Ambassador, opinions in the post are always my own.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Compressed Watermelon and Asparagus Salad
Ingredients
- 12 slices of yellow watermelon seedless, 4”x1”x1”
- 12 slices of red watermelon seedless, 4”x1”x1”
- 16 asparagus spears sliced in 2” pieces
- ½ cup feta crumbled
- 1 pint multicoloured cherry tomatoes sliced in half
- 4-5 radishes multi coloured, thinly sliced
- Edible viola flowers optional
- Fresh mint
Honey-Lemon Dressing
- 2 tablespoons honey
- zest & juice of 1 lemon
- 1 tablespoon white balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
Compress the Watermelon
- Transfer the yellow watermelon slices into a medium vacuum seal bag, making sure the watermelon is laid flat and does not overlap. Using the vacuum pump, remove the air and seal the bags. Repeat this process for the red watermelon. (Do not mix the yellow and red watermelon in the same bags, the red will discolour the yellow watermelon.)
- Place each bag on a separate sheet pan and stack them. Then place another pan on top and pile with cans or weights. Refrigerate for at least 2 hours.
Sous Vide the Asparagus
- Using the sous-vide stick, preheat a large pot of water to 180°F.
- Transfer the asparagus slices into a vacuum seal bag, and use the vacuum pump to remove the air.
- Once the water has come to temperature, place the bag into the sous-vide bath for 10 minutes.
- Remove the asparagus bag to an ice bath to cool.
- In a medium bowl, toss the asparagus with a spoonful of the dressing. Set aside until ready to assemble.
Prepare the Honey-Lemon Dressing
- While the asparagus is in the sous-vide water bath, combine all dressing ingredients in a jar with a tight-fitting lid. Shake well to combine.
Build the Salad
- You can plate individually or on a large platter. Start by placing down the watermelon slices. Then sprinkle half of the feta, add the tomatoes, the radishes, the asparagus, the violas, and mint. Drizzle a little dressing over the salad. Sprinkle with a dash of pepper and salt, optional.
- Serve with extra dressing and feta on the side. Enjoy!
Very much enjoyed the honey dressing and watermelon combo. Used the recipe as a bit more of inspiration than exactly as written and quite enjoyed it. Compressing the watermelon does make quite a difference.
Thanks Dawn!
We are so thrilled to hear you were inspired by our recipe, your salad looked delicious!
Thanks for taking the time to rate and comment!
Have a wonderful day!
Best regards,
Elaine & James