Tastes of Summer (2003)

See Also
  Cucumber-watermelon-and-fennel Salad with Ricotta Salata

The Chef
Jimmy Bradley of the Red Cat, the Harrison, and the Mermaid Inn.

Serves 8

3 English cucumbers
1 fennel bulb, trimmed
3 and 1⁄2 pounds watermelon, cut into 1-inch cubes
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
5 ounces ricotta salata

Cooking Instructions
Using a mandoline, slice the cucumbers lengthwise into paper-thin slices, discarding the all-green pieces. Slice the fennel bulb crosswise into paper-thin slices. Combine the cucumber and fennel in a large serving bowl. Add the watermelon cubes, lemon juice, and oil. Season to taste with salt and pepper, and toss to combine. Flake ricotta salata over salad, and serve.


Photograph by Richard Pierce