Grilled Watermelon with Basil
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Remove dark layer of rind from watermelon with a vegetable peeler and discard. Slice into quarters and remove melon from rind. Reserve rind for pickling. Slice melon into 1 ½ cm thick triangles. Place in storage container. Cover, label, date and refrigerate for future service. 2] Scrape any excess watermelon off of the rind with a spoon. Slice into squares and place in a pot of boiling water. Cook up to 10 minutes or just until tender. Drain in a colander. Spread out on a parchment-lined sheet pan to cool. Place in a stainless-steel bain marie. 3] Place water, rice vinegar, sugar and salt in a non-reactive sauce pot. Bring to a boil. Simmer 4-5 minutes. Immediately pour hot bring over the watermelon rind, covering completely. Let cool at room temperature uncovered. Cover, label, date, and refrigerate for 24 hours. CCP: Refrigerate at 5°C, or below. Drain before using.
To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Brush 227 g of watermelon on both sides with olive oil. Place on a heated char grill. Grill on both sides until just warmed through. 2] Ladle 30 mL of savory lime vinaigrette onto the center of a serving plate. Place the melon on the plate. Sprinkle 14 g of feta and 28 g of rind over the top of the melon. Place a basil sprig on the plate next to the melon.