Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Melon with Spicy Cilantro Sauce
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
The highlight of this dish is a bright green herb sauce based on zhug, a Middle Eastern condiment that originated in Yemen. It’s the perfect combination of spicy, fresh and tangy. It pairs perfectly with melon, which tames some of the heat of the sauce. Sliced almonds are the perfect finish, adding a bit of crunch. Use any melon you like here — just one kind or a mix of several for a colorful presentation. This sauce is also great on grilled chicken, fish or vegetables.
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Directions
- Combine 1 cup each fresh cilantro and parsley in a blender with 1 serrano chile (seeded for less heat), 1 crushed small garlic clove, 2 tablespoons lemon juice, 1 teaspoon each lemon zest and kosher salt, 1/2 teaspoon ground cumin and 1/4 teaspoon ground cardamom. Puree, drizzling in 1/3 cup olive oil. Arrange 12 ounces sliced melon on a platter; season with salt and pepper. Drizzle with the sauce. Top with toasted sliced almonds and more herbs.
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