Watermelon Salad with Yuzu, Olive Oil, Mint & Chèvre from Rouge et Blanc

Rouge et Blanc's Watermelon SaladLast night I met Janet at Rouge et Blanc in the West Village for dinner. We were both looking for a light meal since we’ve both been over indulging recently. Rouge et Blanc’s Vietnamese/French inspired menu is filled with small plates focused on vegetables and fish so we thought it would be a good choice.Rouge et Blanc

When I started looking through the menu right off I spotted my nemesis, yuzu, in the Watermelon Salad with Yuzu, Olive Oil, Mint & Chèvre. As I may have already mentioned yuzu drives me crazy because its on every menu but I’ve never seen it in a grocery store, gourmet emporium, or Chinatown shop. Despite the yuzu, I have a major crush on watermelon salad so we ordered it anyway.Vietnamese Sausage from Rouge et Blanc

I had my first savory watermelon salad at the Mark two years ago and have loved it ever since. In the past two years I’ve tried a number of watermelon salads but Rouge et Blanc’s rendition is my favorite to date and I hate to say it but its the yuzu that really makes the dish sparkle. When I started to vent about the lack of yuzu availability, Janet pointed out that she’d recently seen it at Sunrise, the Japanese Market in the East Village. Yay, Janet!

After dinner I walked across town and bought my own yuzu.Watermelon Salad IngredientsWatermelon Steak

Well, sort of, they didn’t have fresh yuzu but they did have the next best thing, yuzu hachimitsu, which is yuzu combined with honey vinegar. It’s delicious!! I could drink it straight from the bottle.Watermelon Cubes for Watermelon Salad

After the watermelon salad we had the Brussels Sprouts with Lime, Garlic & Soybean Crumble, the Vietnamese Sausage with Rice Noodles, Pistachios, & Onion Vinaigrette and the Bone Marrow with Octopus, Pickled Plum & Shaved Fennel. Everything at Rouge et Blanc was delicious although the bone marrow isn’t the best dish if you’re squeamish.Watermelon Salad with Yuzu, Olive Oil, Mint, and Cherve

This watermelon salad is super easy and is delightful for summer. The salad looks its best with a mixture of yellow and red watermelon but I can never find yellow watermelon so I make do with just the red. Don’t worry too much about the yuzu.  If you can’t find it just mix a little key lime juice with orange juice as a substitution.

Watermelon Salad with Yuzu, Olive Oil, Mint & Chèvre (serves 1, scale as needed)

(Active time: 10 minutes)

  • 1 1/2 c watermelon cut into 1 inch cubes
  • 1 1/2 tbsp chèvre or fresh goat cheese, crumbled
  • 1 1/2 tsp yuzu hachimitsu or 1tsp key lime mixed with 1/2 tsp orange juice
  • 1 1/2 tsp extra virgin olive oil
  • 2 tsp torn mint leaves
Arrange the watermelon cubes on a plate. Sprinkle crumbled chèvre over watermelon. Drizzle watermelon mixture with yuzu and then with olive oil. Sprinkle mint leaves on top and serve.

Rouge et Blanc 


One thought on “Watermelon Salad with Yuzu, Olive Oil, Mint & Chèvre from Rouge et Blanc

  1. Pingback: Rouge et Blanc makes Brussels Sprouts into a Great Summer Side Dish

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