In this August 2012 Deep Plate exercise, we explore a brilliant watermelon pairing from Executive Chef of the Highland Country Club, Russell L. Neff.
In his dish, he combines pressed watermelon with chevre mousse, salted pistachio, fennel, radish, arugula, citrus segment, blueberries, prosciutto, watermelon rind vinaigrette, and a balsamic reduction. Talk about using the entire fruit!
Get your own inspiration in the latest version of the BauscherHepp Design Guide.
