Cantaloupe for $1? Yes!
At the Safeway at the Cherry Creek Mall. Ten cantaloupes for $10. That’s not $1 a pound. That’s one buckaroo per melon. I stopped by the store to stock up on doggy treats and thought I should buy a few items of food for myself. When I saw the display of mounding melons, and the unbelievable price, I had an excuse to whip out a recipe I’ve been holding on to by the head chef, Jordan Wallace, of Pizzeria Locale in Boulder. He gave this to me two years ago, and at the time, I was slow getting it written up before the melon season ended, and then felt I’d missed the season.
I’m dusting it off and sharing it with you so that you can run out and scoop up a few of those bargain cantaloupes before they disappear!
Here’s his recipe as he submitted it to me. I prepared it slightly differently by shaving the melon into ribbons in lieu of dicing (see photograph).
This salad is a savory take on melon with a touch of heat from Anaheim peppers, fragrant olive oil and freshly ground salt and pepper.
I am glad to hear that you enjoyed the most recent Mercato salad. Mercato simply means Market in Italian and this is the title we give our seasonal rotating salad. As far as the inspiration really all I can say is that all the ingredients in the salad are in their prime right now and the combination sounded delicious. I wanted something light and refreshing for the hot month of August. Here is the recipe for the salad:
Cucumber Melon Salad at Pizzeria Locale
Lemon cucumbers, Armenian slicing cucumbers, slicing cucumbers (mix) about 2 oz.
Cantaloupe about 2 oz.
1 diced mint leaf
1/4 small-medium anaheim pepper small dice (no seeds)
6g. thinly shaved red onion or one full cross section of a red onion cut very thin
Goat cheese crumbled about 15g.
Lightly dress with extra virgin olive oil and lemon juice
sea salt and cracked black pepper
This serves one person”