Tartare of watermelon with olive oil and sea salt

This is one of the most exciting uses of watermelon you will ever come across. Pairs well with many other savoury flavours, such as Parma ham, mozzarella, tomato, basil, and on and on.

Based on a creation by Thomas Keller, of restaurants The French Laundry and Per Se.

Tartare of watermelon with olive oil and sea salt

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ripe watermelon, preferably seedless



Maldon salt



fruity olive oil

Preparation method

  • Cut the watermelon in pieces and remove the rind.
  • Place the pieces in a vacuum and chill for at least 3 hours. The texture of the melon will now begin to change, and it will become translucent and dark red.
  • Chop into a fine tartare and then drain in a conical sieve.
  • Season generously with olive oil and Maldon salt.

Serving suggestions

  • As a component in an amuse-bouche.
  • As a component in a cold starter, e.g. with herb salad, tomato and buffalo mozzarella.
  • Serve with Parma ham and aged balsamic vinegar.

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