Korean Melon Ricotta Salad

Ingredients

Korean Melon(110g), Almond(5g), Salt(1g), Sugar(2g), Lemon Juice(15g), Olive Oil(2g), Candied Citron(5g), Ricotta Cheese(15g)

Instructions

1. 1

   Peel the Korean melon, halve, and scoop out the flesh; wrap the scooped flesh in cheesecloth and squeeze out the juice.

   
2. 2

   Peel the flesh thin with a peeler, then squeeze out the juice by hand.

   
3. 3

   Mix boiling water (50ml) and seasoning evenly into the Korean melon juice.

   
4. 4

   Add the thinly sliced Korean melon flesh to the seasoned Korean melon juice and pickle in the fridge for 20 minutes.

   
5. 5

   Make the sauce.

   
6. 6

   Rinse the salted Korean melon flesh in cold water, squeeze out the moisture, place in a bowl, and serve with sauce and almond.