The Dish: Watermelon Salad at The Metropolitan Club

Beet Salad with House Made Buriotta, Spicy Watermelon, Met crunch

Recipe for 4 salads

Ingredients

1 small red seedless watermelon

6 each - roasted beets (mixed color)

1 ¼ cups - Sicilian sea salt

2 cups - whole milk mozzarella curd

10 oz. Calibri ricotta

3 cups extra virgin olive oil

Water as need

6 bunches mache greens

Olive oil as needed

Aged balsamic 25 year as needed

1 cup met crunch

2 bunches chives

1each red onion small diced

1 fresh lemon for juicing

Roasted beets-red, yellow, candy

-- Wash and clip of any leaf from beet

-- Place in a shallow pan fill with water ¼ way from bottom place beets in pan, cover with foil and cook at 350 until beets are soft yet firm all the way through.

-- Remove beets let cool and scrub skin off with a clean towel

-- Cut beets into ¼ size pieces

-- Set aside in refrigerator

-- Before plating mix beets with red onion , chives

Buriotta

-- Set up an ice bath of sea salted water

-- Using an induction burner heat water and sea salt to 140 degrees

-- Crumble mozzarella curd into water and let sit for 5 to 7 minutes or until curd is soft and stretchy

-- Pull out about 4oz of curd and pull

-- Dip back into water and repeat then fold it onto its self in the palm of your hand

-- Make a small divot in the center and place 1.5 oz of cold ricotta in the divot

-- Fold curd over and dip into water

-- Stretch flap around ball dipping in and out of the water form a smooth ball with the palm of your hands

-- Place Buriotta in ice bath and let cool

Spicy watermelon

-- Cut seedless watermelon into four pieces 5x3x2 (use only the center)

-- Lay the watermelon rectangle on a plate and sprinkle with salt, sugar and chili flakes

-- Let sit for 12 hours in the refrigerator

-- Remove from refrigerator and discard water on bottom of plate

-- Pat dry

To plate

-- Place spicy watermelon on plate, cover with met crunch

-- Place mixed roasted beets on watermelon

-- Cut Buriotta in to wedges and place in between the beets

-- Place mache over watermelon and beet salad

-- Drizzle extra virgin olive oil around plate

-- Place small dot of aged balsamic around plate

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