Cantaloupe Crudo with Persian Cucumber, Serrano, and Herbs
The first time I remember having crudo was at an impromptu-late dinner, the kind that comes as a product of sitting around all day together when finally someone decides its time to mobilize and embrace the adventure that is your 30s, and we found ourselves at a little candlelit place on Divisadero in NOPA. I remember so much about that dinner, the conversation, the laughter, the truly absurd amount of food delivered to the table, and the scallops. The scallops. And with this, the obsession for mastering the art of crudo was born.
It’s sophisticated, complex, simple, and understated all at once. It’s one of those dishes where each ingredient (to me) has equal value, and finding the perfect tension between flavors and textures is what makes it so good (and fun to create). Crudo means “raw” in Italian, but is typically served with fish, or pesce. Last year I held a dinner that was to be the first in a series of dinners, before moving apartments and Covid, where I created two salads, 6 different crudo dishes, and a lemon thyme gelato with sesame brittle I still dream about. But, being in Pennsylvania for a good chunk of the summer, I don’t have the morning catch off the coast of the Pacific just a walk away. So, inspired by summer salads and lighter fare, I created a cantaloupe “crudo”, which is essentially a salad treated and served in the same way crudo would be. Raw, thin slices, acid, fat, heat, and chunky salt.
Each one of the ingredients here adds something specific and it feels like summer in perfect “crudo” form. This would actually be a lovely appetizer or primo salad alongside a grilled fish meal with veggies or other greens. The serranos could be skipped if you’re not one for spice but they really diversify the dish and bring out the flavor of the cantaloupe. Highly recommend keeping it, or using another hot pepper to give it a little heat. The only thing I would potentially add to this is some sort of nut or seed, like pistachio, but it’s near perfection as is.
Cantaloupe Crudo with Persian Cucumber, Serrano and Fresh Herbs
oIngredients
1/2 cantaloupe, rind removed and sliced very thin
2 persian cucumbers, chopped into bite sized pieces
1 small shallot, sliced thin
1-2 small radishes, sliced thin
1 serrano pepper, sliced thin and seeds removed
fresh mint
fresh cilantro
quality olive oil
crushed red pepper (feel free to omit if watching spice level)
1 lime
maldon salt
fresh cracked pepper
To Assemble
To make your crudo, you can plate individually on plates per serving, or use a platter, as I’ve done above. First, create a single layer of cantaloupe, careful not to overlap. Add cucumbers, sliced shallot, serrano pepper, and radish. Drizzle olive oil and juice of at least 1/2 a small lime. Sprinkle with chunky salt and fresh cracked pepper. (add crushed red pepper here if using) Garnish with fresh cilantro and mint. Serve immediately.
