Harold Dieterle has kept busy since winning the first season of Bravo’s Top Chef in 2006. He opened two restaurants in New York—American seasonal eatery Perilla in 2007 and Thai joint Kin Shop in 2010. Dieterle is now working on a cookbook, Harold Dieterle’s Kitchen Notebook, which will be published by Grand Central Publishing in fall 2014.
The Long Island native, who admits he started cooking to meet girls, offers this recipe for a salad of watermelon and jícama, or Mexican yams, with chimichurri dressing. Says Dieterle: “Watermelon is such an ideal bite of food during the summer. It’s refreshing, healthy, and in season. Since it is made mostly of water, it won’t leave you feeling stuffed at your desk either.”
1 cup yellow seedless watermelon, cut into ½-in. chunks
1 cup red seedless watermelon, cut into ½-in. chunks
1 cup jícama, julienned
1 tbs. feta cheese
1 cup baby greens
1 tbs. perilla (can substitute shiso )
2 tbs. lime juice
2 tbs. olive oil
1 tbs. sea salt
Cut watermelon and jícama accordingly and place in a bowl with the crumbled feta cheese and baby greens. Place lime juice, perilla leaves, and oil in a blender. Pulse contents until they are all incorporated. Season fruit with salt and toss with the dressing. Serve cold.