Dominique Crenn’s Melon Salad Recipe

For the grilled melon marinade:

• 2 garlic cloves
• 1½-inch piece ginger
• ½ jalapeño, deseeded
• 2 large shallots

For the melon balls and melon water:

• 2 cantaloupes

For the grilled and marinated melon:

• 1 Brilliant melon
• Extra-virgin olive oil (if searing)
• 1 teaspoon lime zest
• 1 tablespoon champagne vinegar
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• Fleur de sel or another coarse salt, measured in accordance with the melon water
• ¼ cup melon water

For the melon gel:

• 200 grams melon water
• 0.7 grams agar-agar

For serving:

• Melon honeydew ribbons (Melon Enhanced)
• Grilled and marinated melon (honeydew, Melon Enhanced)
• Roasted melon (Brilliant, Melon Illuminated)
• Melon balls and gel (cantaloupe)
• Seasonal fresh herbs and edible flowers, such as shiso, basil, marjoram, and marigold, to taste
• 1 lime wedge
• Reserved melon marinade (honeydew, Melon Enhanced)

Note: The total time does not include up to 9 hours and 10 minutes of inactive time.

Prepare the grilled melon marinade:

1. 1

   Peel the garlic, ginger, and shallots, then use a mandoline to thinly slice them along with the jalapeño. Set them aside.

Make the melon balls and melon water:

1. 1

   Using a chef’s knife, carve one cantaloupe according to the melon carving instructions.

2. 2

   Once the melon is free of its rind, use a melon baller to scoop out about 20 spheres into a medium bowl (you’ll use 3–5 spheres per serving).

3. 3

   Cover and refrigerate the bowl until you’re ready to serve.

4. 4

   Halve the second cantaloupe. Spoon out the seeds from each half.

5. 5

   Place the seeds into the large bowl containing the other melon trim.

6. 6

   Cut the remaining cantaloupe into 2- to 3-inch pieces.

7. 7

   Transfer the cantaloupe pieces to a food processor or juicer, and pulse until the melon is liquified, less than 1 minute.

8. 8

   Line a chinois or strainer with cheesecloth, and place the lined strainer over a deep container.

9. 9

   Ladle the cantaloupe purée into the lined strainer, and allow it to strain overnight in the container.

10. 10

    You will use a portion of the melon water to make the grilled and marinated melon, and a portion to make the melon gel.

Make the grilled and marinated melon:

1. 1

   Follow the melon carving instructions to remove the rind of the Brilliant melon.

2. 2

   Grill or sear the Brilliant melon. If you’re grilling the Brilliant melon: Preheat the hibachi grill to medium heat. Once the grill is hot, place the whole Brilliant melon on the grill. Once the melon is browned and caramelized on one side, about 5 minutes, use tongs to rotate it and brown the other sides. Transfer the seared melon to a cutting board, and cut the grilled melon into 2-inch cubes. Transfer the cubes to a roasting pan.

3. 3

   If you’re searing the Brilliant melon: Coat a medium skillet with extra-virgin olive oil, and set the skillet over medium-high heat. Warm the oil until it shimmers. Cut the melon into 2- to 3-inch wedges, and place the wedges flat-side down in the skillet. Once the melon is browned and caramelized on one side, about 5 minutes, use tongs to rotate it and brown the other sides. Transfer the seared melon to a cutting board, and cut the grilled melon into 2-inch cubes. Transfer the cubes to a roasting pan.

4. 4

   Add the garlic, ginger, jalapeño, shallots, lime zest, and lemon and lime juice to the roasting pan. Weigh the melon water, and add 0.5 percent of its weight in salt (i.e., 0.5 grams of salt for every 100 grams of liquid).

5. 5

   Pour a ¼ cup of melon water over the cubed melon (reserving the rest for the gel), and use your hands to coat the grilled melon well.

6. 6

   Cold-smoke the melon. If you’re using a smoking gun: Light the applewood or other aromatic wood in the smoking gun, and place the smoking tube in the pan. Tightly cover the pan with aluminum foil, and smoke for 25 minutes.

7. 7

   If you’re using a roasting pan: Place the applewood or other aromatic wood onto a sheet of aluminum foil. Fold the sides of the foil up to separate the wood from the food. Place the foil packet on one side of the roasting pan, and place the melon on the other side. Tightly cover the entire pan with aluminum foil, and place it in the oven without heat for 25 minutes.

8. 8

   Line a chinois or strainer with a fresh piece of cheesecloth, and place the strainer over a deep container.

9. 9

   Strain the contents of the roasting pan, including the liquid. You may want to squeeze the melon pieces with tongs or a gloved hand before letting the contents of the pan sit until they’re fully strained, about 5–10 minutes.

Make the melon gel:

1. 1

   Use a kitchen scale to measure 200 grams of melon water.

2. 2

   Use a gram scale to measure 0.7 grams of agar-agar.

3. 3

   Incorporate the agar-agar into the melon water: Set a small saucepan over medium-low heat, and warm about a ⅓ of the melon water until it’s simmering. Do not allow the water to come to a boil.

4. 4

   Whisk vigorously while gradually pouring agar-agar into the melon water over the course of about 30 seconds.

5. 5

   Once you’ve incorporated the agar-agar, bring the contents to a simmer for 15 seconds.

6. 6

   Then immediately remove the pan from the heat, and continue whisking while slowly adding the remaining melon water.

7. 7

   While the liquid is still warm, pour the mixture through a fine-mesh strainer into a medium bowl.

8. 8

   Transfer the bowl to the refrigerator and let it sit, uncovered, until the gel is set, anywhere from 30 minutes to 1 hour. You want the gel to be the consistency of a gelatin dessert.

Assemble the melon salad:

1. 1

   Remove the stems from the fresh herbs and edible flowers, or finely chop them if desired.

2. 2

   Slice the grilled and marinated melon into slender, bite-size pieces.

3. 3

   Arrange the pieces on a plate, with some pieces oriented vertically or diagonally to create dimension.

4. 4

   Use the tweezers to roll the melon honeydew ribbons into loose cylinders, and place a few ribbons around the plate (odd-numbered groupings look best).

5. 5

   Add a few cantaloupe balls to create a visual design that’s pleasing to the eye.

6. 6

   Use a fork to break up the melon gel, then add small spoonfuls of it to the salad.

7. 7

   Squeeze the lime over the salad, and spoon some of the liquid from the honeydew marinade on top.

8. 8

   Finish the dish by using tweezers to arrange the fresh herbs and edible flowers.

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