Do not adjust your screen. Yes, that is a yellow watermelon. There are, in fact, over 1200 varieties of watermelon, and the flesh can be red, orange, yellow or white. This one, a Yellow Crimson, has a mildly sweeter taste than the more common red type. It almost has a honey flavor to it, so we thought it would be great to do something unusual with it.
Luckily, it's Secret Recipe Club reveal day, and we were assigned Eliot's Eats, a food/travel/adventure blog with an ambitiously wide variety of posts and even more recipes. We have been drooling over this plethora of recipes by anonymous author "Eliot" (after T.S. Eliot) for several days now and since we had this beautiful watermelon on hand, decided on Watermelon Salad with Bleu Cheese, Pancetta and Basil. We decided that we were going to follow the recipe to the letter after realizing how much we have in common with "Eliot."
1. We are both near-middle-aged couples (although Amy is loathe to admit that)
2. "Eliot" works at a high school (as do the two of us), and her husband works in technology (Chris's hobby/job).
3. We are both cat people.
4. We both love to travel, cook, eat, patronize local restaurants and businesses, eat local and visit farmers markets.
5. And we both blog about it all.
So there it is. We are practically the same people, so why would we change the recipe? And "Eliot" - glad SRC gave us a chance to catch up. We've added you to our blog hop and will be checking in more often!
Watermelon Salad with Bleu Cheese, Pancetta and Basil
8 ounces pancetta, diced
1 1/2 cups cubed watermelon
2 tablespoons crumbled bleu cheese
1/8 cup basil, chiffonade
drizzle of olive oil
drizzle balsamic vinegar
freshly ground black pepper
Cook pancetta until crisp; drain on paper towels. Arrange watermelon on a chilled plate. Top with pancetta, bleu cheese and basil. Drizzle with olive oil and balsamic, season to taste with pepper.