Ijen Watermelon Salad
For the watermelon pomelo vinaigrette
- 500g of watermelon skin
- 488ml of white vinegar
- 200ml of water
- 5g of fennel seed
- 25g of sugar
- 1g of bay leaves
- 300g of simple syrup
- 250ml of white vinegar
- 500g of pomelo (sub grapefruit or navel oranges if you can't find pomelos)
- 80ml of watermelon juice
- 120ml of vegetable oil
For the salad
- 70g of watermelon balls
- 30g of fresh strawberries
- 5g of watercress salad
- 2g of salt
- 1g of pepper
- 60ml of watermelon pomelo vinaigrette (see above)
- 60g of cherry tomatoes
The day before you make the salad, make a pomelo puree and a watermelon vinegar for the vinaigrette dressing: Make a watermelon vinegar, by combining the first six ingredients (from watermelon skin to bay leaves) in a pot, bring to the boil. Remove from heat and make sure to cool down. Keep overnight in the fridge in a covered bowl.
If making your own simple syrup, combine equal parts sugar and water in a pot (recommended: 500g sugar, 500g water), simmer under low heat until sugar dissolves and remove from heat. Cover and set aside.
Make pomelo puree by boiling just enough water to cover the pomelo (or grapefruit) in a pot. Boil for 6 minutes, drain, and refill pot with enough water to cover the fruit. Bring to the boil again for 6 minutes. Repeat this process 7 times. After the 7th time, repeat the process once more but replace the water with the simple syrup. Bring to the boil for 6 minutes. Let the fruit and syrup cool in the pot. Leaving the pomelo inside the syrup, refrigerate overnight.
The next day, peel the skin off and remove white flesh. Juice the pulp, then whisk in white vinegar to make an emulsion.
To finish the vinaigrette, Combine watermelon vinegar and pomelo emulsion into a bowl with watermelon juice. Gradually whisk oil into the mixture to properly emulsify.
When ready to make the salad, mix all ingredients in a mixing bowl, toss with the dressing and season to taste. Serve cold