Preparation
To prepare the Marinated Cucumbers: mix 1/4 cup thinly sliced red onion, 1/4 cup diced red pepper, 1/4 cup rice wine vinegar, 1 teaspoon honey, 1/2 teaspoon sesame oil, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt with the diced cucumber. Cover for 1 hour.
To prepare the Compressed Melon: Put half of the melon into a food processor and blend until liquid, strain through a fine mesh sieve. Cover the remaining cubed melon with the juice and compress in a vacuum chamber (or marinate in a bowl for a few hours.)
To prepare the Sauce Verte: Place 4 salt packed anchovies and 2 tablespoons salt-packed capers in cold water for 45 minutes. Drain and pat dry.
In a food processor, combine the anchovies and capers with 3 cups parsley leaves, 1 1/2 cups mint leaves, 1/2 cup tarragon leaves, 1/2 cup minced chives, 1 shallot (chopped,) 1 garlic clove, 2 teaspoons lemon juice plus the juice of 1 lemon, a pinch of crushed red pepper and pulse until finely chopped. Drizzle in 1/2 cup of olive oil until a smooth sauce forms. Season with a large pinch of kosher salt. Combine the sauce with the ricotta and mix until smooth. Season again with salt and lemon juice.
To prepare the Charred Beans: Toss green beans in sesame oil and char on open fire (or in a cast iron pan.) Season with salt and set aside to cool.
To plate the salad: Spoon the ricotta/sauce verte mixture into the bottom of a bowl. Top with the compressed melon and green beans. Toss arugula in the cucumber marinade and season with salt. Top the salad with the arugula and serve.
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