Quick-Pickled Cucumber-Melon Salad
Description
Who *didn't* lose their mind when the Momofuku cookbook came out? While most of its recipes are eminently impractical, I have made David Chang's quick pickled cucumbers more times than I can count - thin Kirby cukes marinated in sugar and salt, rinsed, patted dry, and then devoured.
Ingredients
- 4 kirby cucumbers, peeled and sliced 1/2 inch thin
- 3 cups sweet melon, cubed
- 2 tablespoons plus two teaspoons granulated sugar
- 1 tablespoon salt
- black pepper, to taste
- 2 slices high-quality prosciutto, cut into thin ribbons or:
- 1/2 cup crumbled feta cheese
Directions
- In a bowl, mix together the cucumbers and melon. Sprinkle over with the sugar and salt. The salad will begin to expel liquid almost immediately. Let sit 10-20 minutes and drain well. Return to the fridge until ready to serve.
- Before your picnic/casual lunch/classy dinner party, drain the salad again and remove to a serving bowl. Add a grind of black pepper and sprinkle over the prosciutto or feta (using both will add too much salt; not recommended). Spoon into bowls or eat straight from the serving dish with your fingers, trying to keep the cucumber-melon juice off your chin.
