Grill watermelon to get the most of its sweetness, with just a hint of smoky flavor.
½ cup dates, pitted and choppedPreparationPut all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden. Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing . Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.Use stale cornbread from the day before to add texture. It’ll be familiar yet wholly different from anything you’re used to.© 2018 by JJ Johnson and Alexander Smalls.
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