This raw salad is a margarita on a plate. It should be served with fruit knives and forks. If you prefer you can also discard the rind and cube the watermelon instead and serve it as a tossed salad.
FOR SALAD 1 wedge per person
1 small chilled watermelon cut into 12 wedges (3-31/2 inch triangles)
1 tablespoon minced fresh mint leaves
1 tablespoon minced fresh Italian basil (optional)
1 tablespoon pine nuts lightly toasted (optional)
Wedges of lime to garnish (optional)
FOR THE DRESSING
2 tablespoons gold tequila
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
3/4 cup extra virgin olive oil
1/4 teaspoon peeled and finely grated fresh ginger root
1 teaspoon red chillie flakes pounded lightly (not powder)
1/2 teaspoon kitchen salt or more to taste
1/2 teaspoon freshly ground black pepper
Shake all the ingredients for the dressing together in a small jar. Refrigerate 2-3 hours or overnight.
Place wedges on a large serving tray or in small individual plates. Sprinkle with pine nuts, basil and mint.
Shake the dressing in the jar again and taste for salt. Spoon over the wedges. Serve immediately.