The Bitter Melon bandwagon is gathering steam as local support for the gourd increases! I've been shopping it around, sharing bites and offering taste tests to local chefs and foodies. The sampling has spurned exciting conversations about its many flavor nuances. Adjectives that have come up in these interactions: "floral", "clean", "fresh", "...interesting...", and even "mmm! That’s good!" Its flavor has been compared to dandelion greens. What it lacks in bouquet, Bitter Melon makes up for in finish. The bitter bite cleans the palette, a quality that makes it a great salad complement to rich, heavy dishes.
I brought one to a chef at Central Kitchen in Cambridge, MA. He had never tried it and was intrigued by my enthusiastic ruminations of its different flavor qualities and health benefits. He asked for a melon to experiment with and whipped something up for that evening's staff meal. The salad was received quite well by the unsuspecting group. It was served as a complement to southern fried chicken, mustard mashed potatoes, and gravy. I was told that the bowl was nearly empty by the time the was cleared!
Here's the recipe. It is definitely one to try at home!
Chef Jimmy Bigtime's Bitter Melon Salad
Vegs:
1 Bitter Melon (semi-mature), cored and grated
1 Carrot, grated
1 Bunch scallions, sliced
Sesame Vinaigrette:
1 1/2 T Sesame Oil
1 1/2 T Olive Oil
2 t Soy Sauce
Juice of 2 limes
1 T Ginger Vinegar (can substitute 1 t chopped Ginger)
1 t chili flakes
Toss veggies in vinaigrette and serve chilled.
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