Summer Watermelon Salad Recipe

Nothing quite satisfies the palette on a warm summer day like the taste of watermelon. Moody’s Bistro chef William Burns shares with us a delicious salad recipe that takes the experience of eating watermelon to the next level. In this recipe, Chef Burns combines delectable ingredients of pea shoots, pea pesto, Marcona almonds, feta, and mint.  Try this combination at home for a family and friends summer barbecue gathering. It will not disappoint, and your guests will love you.

Step One:

Make a pea pesto by combining all of the ingredients listed below into a blender and blend until smooth.

3 cups blanched peas
1.5 cups Marcona almonds
2 cups extra virgin olive oil
2 bunches basil
1 bunch mint
1 lemon squeezed
Salt and pepper

Step Two:

Cube the watermelon

Step Three:

Dress the pea shoots lightly with freshly squeezed lemon and extra virgin olive oil.

Step Four:

Chop the almonds and break up the feta. Chef Burns uses Valbreso feta cheese.

Step Five:

Spread the pea pesto onto the plate then stack the cubes of watermelon on top. Finish by garnishing the feta cheese on top of the watermelon, pea shoots, and crushed Marcona almonds.


About Moody’s Bistro Chef William Burns:

Chef William Burns grew up in Connecticut and naturally made his way to New York City to attend the prestigious French Culinary Institute where he graduated in 2007. While in New York City, Chef Burns had the opportunity to be behind the stoves of Le Bernardin and 11 Madison Park.

In 2008, Burns found his way out West and went on to work for The Ritz-Carlton, Laguna Niguel, where he worked under renowned pastry chef, Jeff Lehuede. Burns then transferred to the Ritz-Carlton, Lake Tahoe to work for one of his culinary inspirations, Traci Des Jardins. Chef Des Jardins turned Burns on to the true spirit of California cuisine.

At the age of 27, Burns was promoted to Executive Chef of Moody’s Bistro where he’s been for the past five years.  Chef Burns fell in love with the abundance of high-quality ingredients and opportunity to work with local farmers, ranchers, and artisan cheese makers, to produce high-quality meals straight from their farms to Moody’s tables. Burns has been featured in Ski Magazine, Tahoe Quarterly, and Ski Town Après cookbook.