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. Another sheet pan was placed on top then piled with cans and refrigerated. The asparagus was sous-vide for 10 minutes at 180°F. Then the bag was placed 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
- 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!
Video
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