We began by vacuum sealing large slabs of watermelon in hibiscus tea. Then we dehydrated the slabs overnight. At first glance our end result looked like a giant slice of sundried tomato. That visual connection inspired the seasoning for the dish. We drizzled the watermelon with olive oil and seasoned it with smoked Maldon salt. We sprinkled variegated opal basil leaves over the fruit. Finally we added drops of reduced minus 8 vinegar and added a large spoonful of powdered mozzarella cheese. The result is a bright and flavorful dish, reminiscent of the classic Caprese salad but with a slight twist and a surprisngly sweet, concentrated flavor. It's always fun to play with the classics and re-imagine them as something new and equally wonderful.
Years Past
