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Organic Watermelon Skewers on Himalayan Salt Plate - HimalaSalt

Recipe inspired by: Ferran Adria, El Bulli Restaurant, Spain

You can watch the cooking video of this recipe at HimalaSalt's Youtube Channel.

This delicious and visually stunning dish speaks of warm summer days and elegant, easy entertaining. I especially love and appreciate how these simple, wholesome ingredients can be combined in such a highly creative way for the most gorgeous artistic presentation and sensual flavor combinations. With less than 7 minutes of prep time, it doesn't get any easier than this – and, it reminds me of growing up in the south where salt on watermelon is the standard. In my version of world-renown Chef Ferran Adria's recipe, (often referred to as "the Salvador Dali of the kitchen"), we can now have watermelon on salt. This has become one of my summer favorites.

The subtle layers of flavor pair especially well with summer grilling and wine tasting. To finish the dish after the watermelon has vanished, soak up the remaining olive oil-yuzu, rosemary, and pepper mix with fresh cut sourdough bread.

Instructions:

Chill watermelon and cube to bite size pieces (approx 1 ½" cubes). Cut cherry tomatoes in half and scoop out seeds, set aside for garnish. In a bowl, add olive oil and yuzu or lime juice, and a pinch of HimalaSalt. Whisk with a fork to form an emulsion. Zest the lemon with long curls for visual appeal, set aside for garnish. Pick leaves, buds, and flowers off rosemary, set aside. Chop chives, set aside.

Arrange watermelon cubes on chilled HimalaSalt salt plate, spoon 1 tsp of tomato seeds on top of watermelon cube, drizzle olive oil emulsion over cubes, give about 3-4 grinds of HimalaSalt organic Tellichery pepper, grate the HimalaSalt Zen Cube over each one to fully open flavors. Place bamboo skewers into the center of each cube. Garnish by sprinkling with chives, rosemary leaves and blossoms, and finish with lemon zest.

TOTAL TIME: Less than 7 minutes.
Ingredients

Organic watermelon (seedless if possible)
4 organic cherry tomatoes
1 organic lemon
4 tbsp organic olive oil
Several sprigs organic rosemary with blossoms
HimalaSalt Organic Tellichery Pepper
HimalaSalt Zen Cube for finishing
4 sprigs organic chives
1 tsp Yuzu juice (or substitute fresh lime juice)
HimalaSalt Salt Plate (chilled for one hour in freezer)
Short bamboo skewers (enough for each watermelon cube)




* Prepared by Melissa Kushi

RAW Chilled White Almond & Grape Gazpacho with Rosemary, Lavender & Organic Garlic HimalaSalt

This recipe is inspired by Chef Jose Andres of Jaleo, Washington DC and the SLS Hotel, Beverly Hills. My version is RAW, VEGAN, AND ORGANIC.

Refreshing, light, pallet cleansing, and super nourishing, it's a great way to introduce raw vegan dishes to your family and friends.

Combine soaked, skinned almonds, garlic, water, and remaining ingredients (except olive oil and garnishes) in food processor. Puree until creamy smooth, add olive oil while blending. Season to taste and refrigerate for at least two hours. Serve in martini glass or decorative bowls. Garnish with a single chive stem and carefully split the peeled grapes 2/3 the way up the center and place on rim of glass or bowl. Drizzle a dollop of olive oil, add a pinch of organic garlic HimalaSalt, and chopped chives.

TOTAL TIME: 20 minutes
Ingredients

Yield: 6 servings
1 cup organic almonds, soaked, blanched, and skinned
1 ounce organic garlic cloves
1 1/2 cups spring water
4 ounces freshly pressed organic white grape juice (run through juicer or food processor)
1 1/2 ounces sherry vinegar
½ cup organic extra virgin Spanish olive oil
HimalaSalt and HimalaSalt organic white pepper, to taste
Whole organic chives for garnish
6 peeled grapes (one for each serving as garnish)