Jean-Georges Vongerichten, Mark Bittman

Watermelon-Goat Cheese Salad

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef
Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

An unusual use for watermelon: This occurred to Jean-Georges on a visit to Hong Kong, where he saw people eating watermelon dipped in salt.

It’s a supremely versatile first course; you can serve this salad before almost anything.

Ingredients

  • 1-pound wedge of watermelon, weighed after removing the rind
  • Coarse salt
  • 8 ounces fresh goat cheese

Method

  1. Cut the watermelon into 16 thin wedges. Divide them among 4 plates and sprinkle them with the salt.
  2. Crumble the goat cheese over the melon.
  3. Crack the pepper with the side of a knife or the bottom of a pot and mince it with a knife; or crack it in a mortar and pestle. It should not be too fine.
  4. Sprinkle the melon and cheese with the oil and p