Recipe for Watermelon and Tomato Skewers

Jose Andres credits avant-garde Spanish chef Ferran Adria with creating these simple and inexpensive skewers of watermelon topped with tomatoes and a lemon vinaigrette. He uses just the seeds and inner membranes of the tomatoes, but cherry tomatoes are easier.

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WATERMELON AND TOMATO SKEWERS

Start to finish: 10 minutes

Servings: 4

8 bamboo skewers

1/4 seedless watermelon, flesh cut into 2-inch cubes

8 cherry tomatoes

1 tablespoon lemon juice (about 1/2 lemon)

1 teaspoon lemon zest

1/4 cup extra-virgin olive oil

1 tablespoon sherry vinegar

Salt, to taste

Fresh herbs or herb flowers (such as lavender or borage), for the garnish (optional)

Place 1 watermelon cube on each skewer, then top with tomato-seed fillets on top. Arrange the skewers standing on a serving plate.

In a small bowl, mix the lemon juice, half of the lemon zest, the oil and vinegar. Pour the dressing over the skewers, then garnish with the remaining lemon zest and the herb flowers. Serve immediately.

(Recipe adapted from Jose Andres’ "Made in Spain," Clarkson Potter, 2008)