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Melons and Cream Side Dishes Creative and Simple Deirdre Davis Yield: 6 servings ¼ cup sour cream or drained yogurt* 1 Tbsp. oil with little flavor, such as safflower or vegetable 1 Tbsp. fresh lime juice 1 - 2 Tbsp. unsweetened coconut milk 1½ tsp. vanilla 1 Tbsp. chopped fresh mint or 1 tsp. dried, crumbled 1 tsp. sugar salt freshly ground black pepper pinch of cayenne pepper (optional) 1 ripe medium cantaloupe (about 3 pounds) ¼ lb. spinach, stemmed, washed, dried and torn into pieces (optional) 1 small head Boston or Bibb-type lettuce, washed, dried and torn into pieces (optional) Mint sprigs for garnish (optional) Place the sour cream or yogurt in a small bowl. Add the oil, lime juice, 1 tablespoon of the coconut milk and vanilla; mix gently to combine. Add the mint, sugar, 1/8 teaspoon salt, some pepper and cayenne if using. Whisk gently to combine, and taste the sauce. Add the remaining 1 tablespoon coconut milk, if desired, and set aside in the refrigerator while you prepare the cantaloupe. Cut the cantaloupe into 1-to 1½-inch wedges; seed and peel. Cut the wedges crosswise into ¼-inch-thick slices. Pile the slices in a medium bowl. whisk the sauce and pour over the cantaloupe. Toss and marinate for 1 to 2 hours. When ready to serve, mix the spinach and lettuce, if using, and place on a platter. Arrange the cantaloupe and sauce over the greens and serve. Alternatively,you can serve the cantaloupe in the bowl and garnish with mint sprigs, if available. *To drain the yogurt: Place a strainer over a small bowl and line it with a paper towel. Place the yogurt in the strainer and set aside to drain for 30 minutes to 1 hour, or until you have ½ cup thick yogurt. Discard the liquid and transfer the yogurt to the bowl by rolling it out of the towel and scraping any extra off the towel with a rubber spatula. |
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