CUCUMBER AND MELON SALAD WITH CHILE AND HONEY

Cucumber and Melon Salad with Chile and Honey image

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 10

1/4 cup raw pistachios
1/2 jalapeño or Fresno chile, thinly sliced
2 Tbsp. white wine vinegar
1 tsp. honey
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon
1/4 medium ripe honeydew melon or cantaloupe, rind removed
5 oz. ricotta salata (salted dry ricotta) or feta
1/2 cup basil leaves

Steps:

Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.