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Watermelon, Lychee, Feta, and Basil Salad With Spicy Lemongrass Vinaigrette Recipe
Ingredients (12)
- 1 small shallot, finely minced (about 1 tablespoon
- 1 jalapeño, serrano, or thai bird chili, seeded and finely chopped
- 1 stalk lemongrass, trimmed, bottom 4 inches only, peeled and finely chopped
- 2 teaspoons honey
- 1 teaspoon soy sauce
- 2 teaspoons white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 quarts diced watermelon (about 1/2-inch dice)
- 1 pound lychees or rambutans, peeled and flesh torn into rough chunks (about 1 1/2 cups lychee pieces)
- 5 ounces crumbled feta cheese
- 1/2 cup roughly chopped basil leaves
Directions
Learn how to make this recipe at Serious Eats