Summer Citrus, Watermelon and Kale Salad with Basil Mint Vinaigrette by Scratch Kitchen & Meatery 

Provided by Kaleo Chong, Head Chef at Scratch Kitchen & Meatery 

Now open in South Shore Market at Ward Village

 

Serving Size: Approximately 4

Prep Time: 15 minutes

 

Vinaigrette Ingredients:

  • 3 sweet basil leaves, chopped fine
  • 3 mint leaves, chopped fine
  • 2 fl oz raspberry vinegar
  • Pinch of white pepper
  • Pinch of kosher salt
  • 2 tsp honey
  • 4 fl oz salad oil

Salad Ingredients:

  • 1/2 navel orange (or any preferred citrus fruit), peeled and cut into segments
  • 1/2 cup watermelon, diced into 1” cubes
  • 1 oz chevre goat cheese, crumbled into small pieces
  • 2 tbsp toasted mac nuts, diced
  • 2 oz kale leaves rough chopped, stems removed
  • 1/2 Japanese cucumber, diced into 1/2” cubes
  • 1/4 red onion, cut into julienne strips 1/4” in thickness
  • 2 fl oz basil mint vinaigrette

Instructions:

Combine fruits, kale, cucumber and red onions into a mixing bowl and toss together.  Add the basil mint vinaigrette and toss again to coat thoroughly. Plate into a chilled bowl and garnish with the toasted mac nuts and chevre goat cheese crumbles.