This is a riff on the Cantaloupe-Preserved Lemon Salsa recipe I created for the July #CoveyClub selections at local-to-me The Quail & Olive.
Cantaloupe, cucumber, and tomatoes are some of my favorite summer ingredients. I switched it up for the pick-up party when we decided to serve it with chips instead of over salmon bellies. I added in jalapeño, capers, and caper leaves for this version!
This process will definitely flex your knife skills as everything is hand-chopped! But it's worth the effort. I promise. You can easily upsize or downsize this to make as much or as little as you need. For the pick-up party, I made over 20 cups of this for the attendees.
Ingredients
1/2 cup diced ripe cantaloupe
1/2 cup diced heirloom tomatoes
1/2 cup diced, peeled cucumber
1 Tablespoon finely diced jalapeño
1 Tablespoon diced preserved lemon rind
1 Tablespoon capers
1 teaspoon caper leaves, chiffonaded
1 teaspoon hot sauce, optional - use more if desired
1 teaspoon Ascolano Olive Oil (on The Quail & Olive website)
1 teaspoon Lemon White Balsamic Vinegar (on The Quail & Olive website)
freshly ground salt and pepper
Also needed: chips for serving
Procedure
Place all of the ingredients in a mixing bowl. Add in oil and vinegar. Stir to coat. Season to taste with salt and pepper, as needed. Set aside. Serve with chips.
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