Ingredients
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2 ½ cups seasoned rice vinegar, divided
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6 tablespoons light brown sugar, divided
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2 (3 inch) pieces fresh ginger root, peeled and lightly crushed
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2 shallots, chopped
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2 teaspoons crushed red pepper flakes, or to taste
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1 1/2 teaspoons salt, divided
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4 cups watermelon rind, white part only, cut into 1/2-inch cubes
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1 (1 pound) package thick-cut bacon
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½ cup peeled and chopped fresh ginger root
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2 cloves garlic, peeled
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4 limes, juiced
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1 bunch cilantro, stems and leaves separated, divided
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12 cups seedless watermelon, peeled and cut into 1-inch cubes
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1 bunch green onions, chopped
Directions
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Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.
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Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.
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Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.
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Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.
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To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.
