Honeydew melon, cucumber, grapes, and celery make a beautiful green salad. But it's a simple dressing of honey, white wine vinegar, and mustard seeds that "pickles" and elevates these ordinary ingredients into a sweet-tart masterpiece.
Prep and Cook Time: about 45 minutes.
1/3 cup white wine vinegar
1/4 cup honey
2 teaspoons yellow mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon salt
2 cups cubed or balled honeydew melon pieces
1 cup finely diced peeled English cucumber
1 cup finely diced celery
1/2 cup halved seedless green grapes
2 tablespoons finely chopped celery leaves
2 tablespoons finely chopped chives
Butter lettuce leaves, rinsed and crisped (optional)
How to Make It
In a 1- to 1 1/2-quart pan, combine vinegar, honey, 1/4 cup water, mustard seeds, celery seeds, and salt. Simmer over medium heat for 5 minutes, then boil over high heat, stirring often, until reduced to 1/2 cup, about 2 minutes longer. Let cool.
In a salad bowl, combine vinegar mixture, honeydew, cucumber, diced celery, and grapes. Cover and chill, stirring occasionally to blend flavors, at least 15 minutes and up to 1 hour.
Stir in celery leaves and chives. If using butter lettuce leaves, arrange on plates and spoon salad over them.
A wonderful cool green salad for hot weather. The marinade is delightfully sweet and tart. I serve the salad in bowls with plenty of dressing, don't use the butter lettuce. I prefer to reduce the diced celery by one half, and I frequently don't use the chopped chives.
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