Launching the tour for her first cookbook, Kim O’Donnel, a trained chef, nationally-recognized online food personality and longtime journalist, joined us in the Chef Tent last week, giving a very appreciative crowd (and a new friend) a first glimpse at “The Meat Lover’s Meatless Cookbook” and delicious samples of one of its recipes—a rice noodle salad with melon. The combination of ripe melon, tangy limes, and fragrant herbs created a gorgeous sweet/tart flavor palate that left us looking at meatless meals in a whole new light. Not surprising, as Kim loves meat, and specifically chose recipes that provide the satisfying mouth-feel that animal protein affords, but can be found in many other sources. Many thanks to Local Roots, Tonnemakers, Full Circle, and Magic Bean for the fresh ingredients, and to Myra Kohn, whose photographs are in the book, for these lovely shots of the demo. 
Sesame Rice Noodles and Melon Herb Salad
Makes 4-6 servings
Kim’s kitchen notes: This is a multibowl affair; in addition to a large serving bowl for the entire salad, you’ll need smaller bowls for preparing the cucumbers, melon, onions, and sauce. The salad should be eaten shortly after it’s assembled; the herbs and melon are highly perishable and look mangy the next day. Asian rice noodles come in a variety of sizes but even among the same type of noodle, packaging may greatly vary by weight. Soaked noodles will expand to four times their weight in volume.
8 ounces flat rice noodles (available in many conventional supermarkets and at Asian groceries; also sold as rice sticks)
1 tablespoon soy sauce 1 teaspoon granulated or light brown sugar, plus more for
sprinkling
5 tablespoons lime juice (from about 11⁄2 limes)
1 tablespoon sesame oil
1 tablespoon vegetable oil
3⁄4 teaspoon salt
1 medium-size cucumber, peeled,seeded and sliced into half-moons (about 11⁄2 cups)
1⁄4 cup Chinese rice wine, preferably Shaoxing
1 teaspoon red pepper flakes
1⁄2 red onion, sliced into very thin half-moons
4 cups cantaloupe and/or watermelon, peeled and cut into 1- to 2-inch chunks (similar in size to the cukes)
1⁄4 cup fresh cilantro, chopped finely
1 cup fresh mint leaves, stemmed and chopped finely
10 to 12 fresh basil leaves, sliced into a chiffonade
1⁄2 cup peanuts, chopped roughly (optional garnish)
Soak the rice noodles in very hot, but not boiling, water for 30 minutes, until pliable, followed by a rinse under cold water. Drain thoroughly. If possible, dry the noodles in a salad spinner; the drier the noodles, the better. Transfer to a bowl large enough for the entire salad.
In a small bowl, combine the soy sauce, sugar, 2 tablespoons of the lime juice, 2 teaspoons of the sesame oil, the vegetable oil, and 1⁄4 teaspoon of the salt. Whisk with a fork until the sugar and salt are dissolved.
Pour the sauce all over the noodles, and with tongs, turn until the noodles are evenly coated.
In a medium-size bowl, combine the cucumber, rice wine, red pepper flakes, the remaining 1⁄2 teaspoon salt and the remaining sesame oil, and stir well. Allow to marinate for about 15 minutes.
In a small bowl, mix red onion with 2 tablespoons of the lime juice, and allow the onions to macerate and mellow, 10 to 15 minutes.
In a medium-size mixing bowl, combine the melon, a sprinkling of sugar, and 1 tablespoon of the lime juice. Stir well. Taste for salt. The fruit should be a little bit salty; this is intentional. If the flavor is faint, add a pinch of salt. Stir in the macerated onions and their juices.
With tongs, lift the cucumber mixture out of its marinade and transfer to the seasoned noodles; turn the mixture until well combined. Taste a noodle. Does it have good, well-balanced flavor? If not, ask yourself what the noodles need—salt, fat, or acid—and season accordingly and gradually.
Add the melon mixture to the noodles, and with salad hands or tongs, give the salad a good toss. Add the herbs and garnish with peanuts, if using.
Photos by Myra Kohn
{ 1 comment }
