Grilled “Watermelon Garden” Salad with Lime Mango Dressing and Cornbread Croutons

Few things say Harlem in the summertime like fresh watermelon. In 1935, when African-American businessman George Jones opened his classic movie theater, the Harlem, he didn’t just serve the usual fare of soft drinks, candy, and popcorn. In between his home (which was next door) and the theater, he opened what he called a “Watermelon Garden” with picnic tables and umbrellas where patrons could gather and socialize before and after the films. If you’ve never grilled watermelon in the summertime, then you’re in for a treat. Grilling caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor. The wood flavor of the grill will come through the watermelon, but it won’t be overpowering like the charred tomato or charred vegetables. Just make sure to slice your watermelon thick enough that it doesn’t fall apart while you’re turning it on the grill. Use some stale cornbread from the day before to add texture. It’ll be familiar yet wholly different from anything you’re used to.

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% Daily Values based on a 2,000 calorie diet

Step 1

Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.

Step 2

Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.

Step 3

Remove the rind and dice the grilled watermelon into large cubes.

Step 4

Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.

Step 5

Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.

Step 6

Toss the watermelon, shiso, dates, and chile in the bowl with the dressing. Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.