One of the first recipes he made when recipe testing a while back. And one of my favorites. The pickles were my favorite part of the plate. A bit out of season now based on the fact that I am very late to post. Too gorgeous not to post.
Recipe and plating by Adam Ross.
200g champagne vinegar
1 frenso pepper
rind from one watermelon
Using a peeler, remove the green from the watermelon and discard. Then continue to peel the white and cut into ribbons. Slice the shallot into roughly 1/2 inch thick rings. Slice fresno pepper thinly.
Bring the vinegar, water and sugar to a boil. Then remove from heat and pour over remaining ingredients. Chill and let sit for 24 hours.
summer herb puree
100g scallion tops
200g olive oil
75g meyer lemon juice
Blanch and shock basil and scallion tops. Combine in blender with remaining ingredients. Blend until combined, leaving a bit of texture.
1 seedless watermelon
Cut watermelon into 2 inch cubes. Slice cucumber in half length wise and remove seeds. Scoop balls using a small melon baller from remaining cucumber flesh. Slice cherry tomatoes in half. Remove top and bottom from green tomatoes. Using a sharp knife, remove outside layer of meat, exposing the seed sack. Remove seed sack, cutting into a wedge, this is the part you will be using.For plating, spoon puree on the base of the plate, then toss watermelon, tomatoes and cucumber with olive oil and salt. Arrange on plate, crumble feta over and add in pickles.