Using a vegetable peeler, shave the watermelon rind skin off and discard the thin, dark green portions. Using a large knife, cut the white exterior rind off of the watermelon and place in a storage container. Combine the champagne vinegar, sugar, and TABASCO® Sauce in a large sauce pot and bring to a boil. Pour the pickling liquid over the rind. Let the rind sit in the pickling liquid overnight in your fridge. Dice the pickled rind and reserve until you are ready to assemble.
Mix together some of the cold pickled rind juice and olive oil.
Cut the watermelon into large bite size cubes. In a large mixing bowl, toss the watermelon, shaved radish, salt, pepper, and pickled watermelon rind with the vinaigrette. Place melon in a serving bowl and top with lots of torn fresh basil.
Makes 10 servings.
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Original Red Sauce
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