Grilled Watermelon With Togarashi and Shiso
Heat grill to very high heat. Rub cut flesh of watermelon with olive oil and sea salt and grill for about 1 minute on each side. Remove from grill and let it cool for 2 minutes.Advertisement
Once melon is cool, season lightly with togarashi, a pinch of sea salt, and a few drizzles of olive oil. Garnish with shiso and toasted pistachios.
Recipe provided by Chef Todd Kelly of Orchids at Palm Court in Cincinnati, OhioPhoto credit: Orchids at Palm Court