As some of you might know, especially if you’re as avid of a reader of her blog as I am, the wonderful Lindsey Love behind Dolly and Oatmeal is expecting a baby boy any day now! Since the first time I stumbled across her space, Lindsey has amazed me, not only because of her delicious recipes and her impeccable aesthetic, but because she brings such a calm, lovely spirit to everything she does — the sense of peace and light that comes through in her blog is exactly the way she is in person, and it’s the kind of aura that makes you want to be around someone, because you come away feeling happier and better yourself. For that reason, it’s been especially wonderful following her blog through this exciting new phase of life — she brings that same peaceful spirit to an experience that can be a whirlwind of so many emotions, in a way that continually inspires.
When Sara and Sonja organized a fête to welcome little Love, this salad struck me as the perfect thing. I recognize that it’s a tad late for a melon salad (this is one that I’ve been meaning to share for some time) but it felt fitting, not only because it’s gluten-free and vegan, but because it was inspired by Lindsey and the bright, vibrant flavors that she brings to her cooking. I wrote a little about discovering chamoe melon earlier this summer — fragrant and delightfully crunchy but just subtly sweet, it has proven to be perfect both in sweet and savory applications. It combines with Persian cucumbers to form the backbone of this salad, and then gets a lively, tangy kick from gently pickled onions adapted from one of Lindsey’s own recipes. A little bit of perilla adds a peppery touch, and finished with a slight earthy savoriness from sesame oil, the result is a light, nourishing salad that has a bit of sweetness, umami, and tart pucker all at once. It’s my best hat tip to Lindsey’s thoughtful and creative cooking.
I know it’s said often, but I truly can’t imagine two better people to bring a little one into this world than Lindsey and Frank (not to mention a better big brother than Quint). So very overjoyed and excited for you, Lindsey, and thinking of you in this home stretch!
Pickled onions adapted from Dolly and Oatmeal. I liked Korean apple vinegar here because it's almost a drinking vinegar in how gently sweet-tart it is, but apple cider vinegar will work just as well.
Ingredients
- for the pickled onions:
- 1/2 cup water
- 2 tbsp Korean apple vinegar (or regular apple cider vinegar)
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 shallot or 2-3 pearl onions, sliced thin
- for the rest:
- 2 cups diced cucumber (I prefer Persian cucumbers for their fresh crunch)
- 1/4 teaspoon salt
- 2-3 cups cubed Korean chamoe melon or honeydew
- 1-2 teaspoons apple vinegar
- 1/8 teaspoon sesame oil (just a few drops)
- 1-2 perilla leaves, torn or chopped fine
- Salt and black pepper, to taste
Instructions
- An hour or well ahead: Make the pickled onions by combining the water, apple vinegar, sugar, salt, and pepper in a small saucepan and bringing it to a boil over high heat. Lower the heat to medium-low and let simmer gently for 5 minutes. Add the onions, then remove from heat and let sit for an hour before refrigerating or using in the salad.
- About 30 minutes ahead: Place the cucumbers in a small bowl and sprinkle 1/4 teaspoon salt over them. Let sit for 30 minutes, refrigerated, to draw out the water.
- Drain the cucumbers and pat dry. Add the onions (drained of brine), cubed melon, apple vinegar, sesame oil, and perilla leaves and toss until well-combined. Add salt and pepper to taste, and serve immediately. Enjoy!
September 26, 2016 at 5:51 am
This salads sounds SO good! And such a sweet tribute to an amazing and inspiring blog 🙂
September 26, 2016 at 6:12 am
I love the way this looks – healthy and refreshing. I’ve gotta try pickled onions!!
September 26, 2016 at 8:59 am
Ohh I’m dying to try this now, looks so fresh and beautiful with the chamoe <3 <3 And a beautiful dish for Lindsey, she has such a beautiful blog and this matches perfectly with her blog's vibes, if you ask me!
September 26, 2016 at 9:41 am
it might be a bit late for a melon salad, but still loving the sound of it! especially because there’s pickled onions; i’m a sucker for pickles.
September 26, 2016 at 10:55 am
Thanks so much for participating, Cynthia! Lindsey is truly the sweetest so I’m glad we could all come together and do this for her. xoxo
September 26, 2016 at 12:13 pm
What a beautiful recipe, and a beautiful tribute to a brilliantly talented person.
September 29, 2016 at 3:51 pm
Hooray for celebrations! And hooray for this salad 🙂 sounds amazing right now in this heat~
October 11, 2016 at 8:49 am
oh, cynthia! this salad is perfect – sweet melon, pickled onions, shiso! i wish we could share a plate of this together! your words are so very generous, and i thank you deeply for them. frank and i are so thrilled for you and andy, these first couple of weeks have been so tiring, but so incredibly beautiful and we can’t wait for you two beautiful souls to experience it all! i wish you nothing but ease these next few weeks leading up to the arrival of your little one. sending you the biggest squeezes from BK. xoxo!