Chef-farmer Matthew Raiford created this recipe to go with a variety of watermelons. His favorite is to make it with rattlesnake watermelons.
Make the carrots: Preheat oven to 400 degrees. Set aside 4 carrots to shave raw atop the salad when assembled. Remove greens (if attached), then scrub and dry the carrots. Cut any carrots larger than ¼-inch in diameter in half lengthwise. Place in a single layer on [...]
Make the pilaf: In a medium pot over medium-high heat, warm oil and add shallot, garlic and red pepper. Cook until shallots are translucent, about 1 minute Add the quinoa and toast for about a minute. Add ½ cup water, thyme, and bay leaf ,and season with [...]
Make the vinaigrette: Combine shallots, vinegar, and salt in a bowl and let sit for 10 minutes. Whisk in mustard and then oil. Season with pepper.