Cucumber and Melon Salad with Chile and Honey
['1/4 cup raw pistachios', '1/2 jalapeño or Fresno chile, thinly sliced', '2 Tbsp. white wine vinegar', '1 tsp. honey', '3 Tbsp. extra-virgin olive oil', 'Kosher salt, freshly ground pepper', '1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon', '1/4 medium ripe honeydew melon or cantaloupe, rind removed', '5 oz. ricotta salata (salted dry ricotta) or feta', '1/2 cup basil leaves']
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.