Salted Watermelon Salad with Sizzled Shallots and Peanuts

Shake up your summer salad routine with this refreshing combo of watermelon, cucumbers and sizzled fried shallots and peanuts. Sweet, salty and crunchy, the salad is tossed with a dressing that blends sesame oil and rice vinegar with fish sauce, which adds umami and tempers the vinegar’s tartness. Fresh mint brings bright herbal notes. It’s the perfect side for your next picnic or barbecue.

Ingredients:

  • 1 small watermelon, about 6 lb. (3 kg), rind removed and flesh cut into wedges
  • 4 Persian cucumbers or 1 English cucumber, cut into 1/2-inch (12-mm) slices
  • Kosher salt


For the sizzled shallots and peanuts: 

  • 1 shallot, thinly sliced on a mandoline
  • 3/4 cup (6 fl. oz./180 ml) sunflower or canola oil 
  • Kosher salt
  • 1/4 cup (1 1/4 oz./35 g) unsalted peanuts, coarsely chopped 


For the dressing:

  • 1/4 cup (2 fl. oz./60 ml) toasted sesame oil
  • 2 Tbs. rice vinegar
  • 2 Tbs. fish sauce
  • Pinch of granulated sugar or coconut sugar

  • Small handful of fresh mint leaves, torn, for garnish

Directions:

Arrange the watermelon and cucumbers in a serving dish and season lightly with salt. Set aside.

To prepare the sizzled shallots and peanuts, place a fine-mesh sieve over a bowl. Line a quarter sheet pan with paper towels.

Separate the shallot slices into rings, place in a fry pan and pour in the oil. Set the pan over medium heat and cook, stirring frequently, until the shallots are light golden brown, 3 to 5 minutes. Using a slotted spoon, transfer the shallots to the sieve to drain, then transfer to the prepared sheet pan and season lightly with salt.

Set the fry pan with the oil on the stovetop over medium-high heat and add the peanuts. Cook, stirring frequently, until the peanuts are golden, about 1 minute. Using the slotted spoon, transfer the peanuts to the sieve to drain, then transfer to the sheet pan with the shallots and season lightly with salt.

To prepare the dressing, in a small bowl, whisk together the sesame oil, vinegar, fish sauce and sugar.

Pour the dressing over the watermelon and cucumbers, then sprinkle with the shallots, peanuts and mint leaves. Serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen