Instructions
1/2 Galia melon, rind and seeds removed, sliced into thin wedges
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more
1 cucumber, sliced
1 hatch pepper, thinly sliced
2 stalks celery, sliced thin on the bias, plus celery leaves
extra virgin olive oil
fresh cilantro
Blend of Red Alaea sea salt and Pink Himalayan salt
Directions:
Combine vinegar, kosher salt, 1/4 teaspoon pepper, and 2 tablespoons water in
a large bowl; add melon and toss to coat. Cover and chill. Pickle for at least 30
minutes, or up to overnight. Remove melon from pickling liquid and toss with
cucumber, hatch pepper, celery and a generous drizzle of olive oil, as well as
some of the pickling liquid. Garnish with cilantro and celery leaves. Season with
salt blend and pepper to taste.