Watermelon-Berry Salad with Chile Dressing and Lots of Herbs

epicurious.com

blodn1

subheading: For the dressing:

⅓ cup lime juice (from about 3 juicy limes)

⅓ cup fish sauce

3 tablespoons thinly sliced cilantro stems

3 tablespoons finely chopped palm sugar or coconut sugar

½-inch knob fresh galangal, peeled and roughly sliced against the grain

1 large garlic clove, peeled

1 small moderately hot fresh red chile, such as Fresno or ripe red jalapeño, stemmed and roughly chopped

1 fresh red Thai chile, stemmed

subheading: For the salad:

2 pounds peeled watermelon

1 small red onion, halved and thinly sliced

1 teaspoon flaky sea salt

6 cups mixed berries, halved if large

2 large lemongrass stalks trimmed, bruised, then very thinly sliced

½ cup extra-virgin olive oil

2 big handfuls very lightly packed mixed herbs, such as mint leaves, Thai or Italian basil leaves, and small cilantro sprigs

Directions at epicurious.com

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