Chili Crusted Tuna with Citrus Avocado Sauce

Our friends, Stacey and Danny, brought back some fantastic fresh tuna from Cabo San Lucas, Mexico.  Fortunately, we were some of the lucky ones who got to share in the bounty! Since Danny is such a fantastic cook, he came home and re-created this dish they had tasted down in Cabo. It’s a perfect balance of sweet and hot from the citrus and chili and cool and creamy from the jicama and avocado. It’s also, without a doubt, one of the best tuna dishes I’ve ever had!  Thanks Danny & Stacey!  Isn’t it time to head back down to Cabo and get us some more tuna?  :)

Chili Crusted Tuna with Citrus Avocado Sauce

Garden and Herb Salad

I have a new favorite cookbook this week!  It’s called “Cypress”, by Chef Craig Deihl, and it’s loaded with fantastic recipes and gorgeous photography!  I just love the creative ways he presents his dishes.  Not only are they beautiful, but everything I’ve tried so far is “over the top” delicious. Try this salad for a little something different.  :)

Garden and Herb Salad with Garlic Shallot Vinaigrette

Garden and Herb Salad with Garlic Shallot Vinaigrette

Adapted from the cookbook “Cypress”, by Craig Deihl

Serves 4

Printable Recipe

Ingredients:

Garlic Shallot Vinaigrette 

(I double this recipe so I will have enough for drizzling around the plates.)

• 2 tablespoons diced shallots
• 2 tablespoons minced garlic
• 1 tablespoon Dijon mustard
• 4 tablespoons champagne vinegar
• 4 tablespoons olive oil

  Preparation:

In a mixing bowl, combine shallots, garlic, mustard and vinegar.  Using a whisk, stir in olive oil.

Garden and Herb Salad

• 1 pound mixed greens, washed
• 1 tablespoon minced chives
• 2 tablespoons chervil leaves
• 2 tablespoons basil leaves, torn
• 2 tablespoons dill leaves
• salt & pepper
• 1/2 cup grape tomatoes
• 1/2 cup yellow teardrop tomatoes
• 1 tablespoon olive oil
• 1 English cucumber, sliced lengthwise (see Liz’s Tidbits)

Preparation:

In a mixing bowl, combine greens and herbs saving a few minced chives to decorate the plates.  Toss greens with vinaigrette, reserving a little for drizzling around the plates. On each of four serving plates, create a ring with 2 of the cucumber strips (slightly overlap and they should stick to each other) and place greens inside of the ring. Place tomatoes around salad and sprinkle with reserved chives.  Drizzle remaining vinaigrette around plates.

Liz’s Tidbits:

1.  A mandoline is perfect for getting the cucumber sliced thinly enough to bend into a circle.  Mine is adjustable so that I can determine just how thin I want my slices to be. You’ll want them thick enough to have substance, but thin enough to bend into a circle and stay.  To be on the safe side, I like to buy 2 cucumbers so I’ll have one to experiment with.

2.   To avoid wilting, always wait until the last minute to dress your greens with a vinaigrette.

Western Caribbean Dinner Party

My friend, Janine, is from the Caribbean island of St. Croix.  We share a passion for good food, and when I heard she loved to cook, I suggested we get together for a Western Caribbean Dinner Party!  Janine is quite the cook and showed up with Fried Johnnycakes, Saltfish in Butter Sauce, Caribbean Chicken & Rice, and a pot of beans that were some of the best I’ve ever had!…a true tribute to her home island of St. Croix!  She even sang us the song about Johnnycakes that they used to sing as kids!  Thanks, Janine for a evening to remember!

St. Croix

St. Croix

Fried Johnny Cake

Everyday West Indian staple. No Christmas exists on St. Croix without them. Crucians call it johnny cake, however, may be known by a different name on other islands. Goes hand in hand with fried fish as well as saltfish. Or the kids can simply eat them as a snack.

• 2 cups sifted flour
• 2 tablespoons shortening (or soft butter)
• 2 teaspoons baking powder
• 1/2 cup water
• 1/2 teaspoon salt
• 3-4 tablespoons sugar
• Oil for frying (Canola or any extra light oil)

Sift together flour, salt and baking powder. Work shortening or butter gently in with fingertips. Gradually add water until a soft, pliable dough is formed. Knead gently for a few minutes until dough is smooth.

Shape into about 8-10 balls and slightly flatten into about 2-3″ spheres. You’ll need additional dough on the counter to do this. Then drop each sphere in hot, hot cooking oil so that half covers the dough. You should see johnny cake puff and form a larger sphere, and the sides turn brown within a minute or less. When first side is lightly browned, turn over and brown other side. Only turn once. Drain on paper towels.

Other

Last time I cooked these, the kids covered them with powdered sugar. They were yummy that way too. Also, you can add 1/3 slice of a ripened banana, mashed, to the batter. Gives cake more of a ‘benyé’ type flavor, although the shape is not round like a benyé.

Saltfish in Butter Sauce

• 1 lb. Salted Codfish (bonelss & skinless. If you purchase with bone and skin, it’ll be more work for you because you’ll have to de-bone and de-skin the fish)
• 1 sliced onion (slice in long slivers)
• 1/2 red pepper
• 1/2 yellow pepper
• 3-4 fresh garlic cloves
• 1-2 Roma tomatoes
• 1/4 cup chopped fresh cilantro
• 1 teaspoon capers
• 1-1.5 sticks butter
• 2 tablespoons Olive oil
• 1 teaspoon Adobo seasoning
• 1 cup water
• Add hot peppers to taste (preferably 1/2 a habanero pepper)

Soak saltfish in bowl, usually overnight, in order to remove excess salt. May have to throw off water twice to really get rid of the salty flavor. Throw off water. Take fish and in a boiling pan, boil fish until it becomes flaky and soft to taste (about 1-1.5 hrs.). In a separate large sauté pan, sauté butter, olive oil sliced onions, red and yellow peppers, tomatoes, cilantro, along with garlic, capers and Adobo and water (until onions and peppers are cooked). Add flaked saltfish. Simmer together for about 30 minutes. Once cooked together, turn off fire, and drop habanero pepper in sauce; swishing throughout to spice the dish up. (Or you can add habanero or pepino peppers to dish when ready to eat).

To serve:

Slice Johnny Cake (or not, simply your choice)

Place saltfish on top of the johnny cake or in between sliced johnny cake.

Top it off with a slice of West Indian avocado (big, smooth, ultra green avocados). Although we call them Alligator Pears, the skin and texture of a Mexican avocado probably looks more like alligator skin than the West Indian avocado. The Alligator Pears a little sweeter and have more water in them.

Spiced Up Butter Beans

I feel like a kid in a candy store when I’m at a Farmers Market.  I end up buying as much of the fresh, local, seasonal produce I can possibly fit into my refrigerator.  It’s healthier for you and so much easier to plan your meals around produce that happens to be in season.  While I usually try making it to the Pearl Farmers Market in San Antonio on Saturdays, sometimes I just can’t make it down there.  Luckily, I have another option!  Just up the street from me is Mr. Kelly Massey who owns KDM Fresh Produce and sets up a stand every Thursday through Saturday with great produce!

Kelly has all kinds of goodies.  This last week he had tomatoes, purple hull peas, speckled butter beans, green tomatoes, peaches, fresh squash, bell peppers, fresh okra, pickled okra, fresh salsa (medium and mild), homemade peach preserves and fresh organic eggs.

I’ve fallen in love with his fresh speckled butter beans. I’d never had butter beans before, so I wasn’t sure just how to prepare them.  The internet only produced bland sounding recipes, and my family isn’t a fan of bland food.  So, I decided to cook them much like I cook pinto beans…with bacon, onion, garlic and serrano peppers.  The secret to these beans is the “Better than Bouillon“ I add while cooking.  I’m telling you, this stuff is incredible!  The flavor that it adds to your dishes is delicious!  My local grocery store carries it, but if yours doesn’t, you can always order it.  So for you locals, stop by and visit Kelly, and tell him Liz sent you!  You won’t be disappointed with his produce!  Kelley is located at the Fair Oaks exit, off IH-10 West under the Chevron sign Thursdays through Saturdays 10:00 – 5:30 weekly.

Spicy Butter Beans

Serves 4

Printable Recipe

 Ingredients:

• 1 lb fresh butter beans (1 ziploc bag full)
• 2 tablespoons olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 2 strips bacon
• 2 serrano peppers, sliced lengthwise, stems and seeds removed
• 4 cups water or low-sodium chicken stock
• 1 heaping tablespoon “Better than Bouillon” (chicken flavored)

Preparation:

Saute onions, garlic, bacon and peppers in oil over medium heat until onion is translucent.  Add beans, water or stock and Better than Bouillon.  Bring to boil, reduce to simmer and cook partially covered for about 45 minutes or until beans are tender.  Add more water as needed 1 cup at a time while cooking.

Liz’s Cooking Tidbits:

Do you know how to properly chop an onion?  Click here to watch a video.

Spicy Sausage and Bean Stew

Not much cookin’ goin’ on in my  kitchen lately…for one, it’s way too hot, and two, TBP (Teenage Bottomless Pit) has to be at football practice at 5:30 and doesn’t get home until 9:00pm.  Not real condusive to a sit-down family meal!  So, between eating out and tossing something quick on the grill, we’ve managed to stay out of the kitchen.  Thank goodness school starts Monday and we can get back to some sort of schedule.  :)

TBP happened to see a picture of a Sausage and Bean Stew from a Williams Sonoma catalogue the other day and hinted that “it SURE looked good!”  It did look delicious, so today I decided to re-acquaint myself with my kitchen and give it a try.  I mixed it up a bit, adding spicy jalapeno kiolbassa sausage, and it really did turn out quite tasty.  I didn’t have any fresh spinach on hand, but I’ll add it next time, and there definitely WILL be a next time!

Spicy Sausage and Bean Stew

Serves 6-8

adapted from William Sonoma

Printable Recipe

Ingredients:

• 4 Tbs. olive oil
• 1 lb. jalapeno kiolbassa sausages, sliced 1/2″ thick
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 2 red bell peppers, seeded and diced
• 1 Tbs. tomato paste
• 6 garlic cloves, minced
• Red pepper flakes, to taste (optional)
• 4 cups (1 carton) chicken stock
• 1 heaping tablespoon “Better than Bouillon” chicken base (see note)
• 1 bay leaf
• 4-5 fresh thyme sprigs
• 2 fresh rosemary sprigs (4-5 inches long)
• 4 cans cannellini beans, drained and rinsed well
• 1 can (14 1/2 oz.) diced tomatoes, drained
• 1 cup baby spinach
• Crostini for serving

Preparation:

Heat 1 tablespoon olive oil in dutch oven over medium heat.  Brown the sausages on all sides, 8 to 10 minutes and transfer to a plate.  Discard the fat.

Add remaining 3 tablespoons oil to dutch oven and add the onion, celery and bell peppers and cook, stirring occasionally, until just tender, 5 to 7 minutes. Add the tomato paste, garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Stir in the stock, Better than Bouillon base, sausages, bay leaf, thyme, rosemary, tomatoes and beans.  Bring to boil, reduce to simmer and cook 45 minutes to an hour.  Remove from heat, add spinach and gently fold until just wilted.  Serve with crostini.

Liz’s Cooking Tidbit: Better than Bouillon is a concentrated stock made from meat (or vegetables). It gives your food a richer, more robust flavor than ordinary bouillons or soup bases. Better Than Bouillon Concentrated Stocks are fat free and have 1/3 less salt than ordinary bouillons. I add it to just about every soup or stew I make.  It adds a delicious richness!  

Enjoying life…one meal at a time! 

Easy Chocolate Kahlua Mousse

Chocolate Mousse is one of my favorite desserts. While the internet is full of all kinds of different ways to make a mousse, I wanted one that I could whip up in a matter of minutes…no fussing with eggs or thermometers.  So I did a little experimenting to see if I could find a quick and easy, but still decadent and delicious recipe.   This particular recipe is one where I used Kahlua blended into the chocolate. I loved the finished product, but you could substitute any liqueur you happen to like…think Grand Marnier, Chambord, Drambuie.  You could also use different chocolate.  If you prefer milk chocolate, by all means use it.  I happen to be a fan of dark chocolate, but in the end, I favored the outcome of the dark mixed with semisweet.  I love the combination of orange and chocolate, so next time I think I’ll try using the Lindt Orange Chocolate bar mixed with dark chocolate and use Grand Marnier as the liqueur.  The possibilities are limitless, so have fun!

Easy Chocolate Kahlua Mousse

Serves 8 (small bowls)

Printable Recipe

Ingredients:

• 5 ounces dark chocolate, chopped into small pieces
• 7 ounces semisweet chocolate, chopped into small pieces
• 1/4 cup Kahlua
• 2 1/2 cups heavy whipping cream
• raspberries, shaved chocolate, or other garnishes if desired

Preparation:

Combine chocolate and Kahlua in heatproof bowl (I use a stainless steel mixing bowl) and set over a pot of simmering water.  Stir until smooth, remove from heat and let cool.

In chilled mixing bowl, whip cream only until you see soft peaks starting to form.  It’s important that you do NOT whip anymore!  You don’t want the cream to be stiff, but rather soft and silky.  Gently fold the cooled chocolate mixture into the cream until well combined.  Spoon into small bowls, and top with some shaved chocolate and a raspberry if desired.

Liz’s Cooking Tidbits:

If you’re entertaining and want to produce a little “Wow” factor, try putting the mousse into a ziploc bag, snipping off a corner and piping it into your bowl.  If you happen to have a cake decorating tip, use that in the cut out corner of your bag.  It makes for a pretty presentation.  :)

Click on this link to find this and other desserts to try!

Seared Summer Salmon

My friend, Tanji Patton, of Good Taste with Tanji, posted a video of her interview with the chef of Masraff’s restaurant in Houston.  He prepared a very nice seared salmon over some potatoes and topped it off with baby greens tossed in a citrus mint vinaigrette.   It looked absolutely delicious, and I really wanted it for dinner! Problem was, I’m in San Antonio and Masraff’s is in Houston!  Since there was no recipe included with the post, I decided to wing it and see what I could come up with.  The nice thing about this dish is everything besides the fish can be prepared in advance.  Just before you’re ready to eat, sear the salmon (approx. 10 minutes).  It’s a delicious and beautiful dish for entertaining, but tonight it was just the boys and me.  My older boy (Marlboro Man) poured a nice Pinot Noir to enjoy along with it!  :)

Seared Summer Salmon

Inspired by Masraff’s of Houston, Post by Tanji Patton

Serves 4

Printable Recipe

Ingredients:

• 4 salmon filets
• Lemony Roasted Potatoes **see recipe below
• Baby Greens Tossed in a Citrus Mint Vinaigrette **see recipe below
• balsamic glaze, if desired (store bought)

Preparation:

Lemony Roasted Potatoes

• 1 lb baby red new potatoes, cut in half (can use fingerling potatoes, as well)
• 2 tablespoons olive oil
• salt & pepper, to taste
• zest of two lemons

Preheat oven to 425°.

In medium bowl, toss potatoes with olive oil, salt and pepper. Spread onto a baking sheet, and roast in oven 15-20 minutes until knife inserts easily.  Remove from oven, return to bowl, and toss with lemon zest.  Cover, and set aside.

Baby Greens tossed in a Citrus Mint Vinaigrette

• 4 cups baby greens of your choice (I used arugula and baby spinach)
• 1/2 cup shaved (or thinly sliced) red onion
• 1 cup blanched hericot verts
• Citrus Mint Vinaigrette (recipe follows)

Put hericot verts in boiling salted water, and blanch for about 4 minutes. Drain water, and put beans into a bowl full of ice and water to stop the cooking.  Once cool, spread out to dry on paper towels. Place greens, onion and hericot verts in mixing bowl. Drizzle with vinaigrette, and toss with your hands.

NOTE:  Always dress the greens just before serving so they don’t wilt.

Citrus Mint Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 tablespoons cider vinegar
• 3 tablespoons fresh lemon juice
• 1/4 cup orange juice
• 1 tablespoon sugar
• 1/4 teaspoon Hungarian Paprika
• 1/4 cup mint leaves

Place all ingredients in blender and combine.

Seared Salmon

Preheat oven to 425°. Season salmon filets with salt and pepper (both sides). Heat a non-stick skillet over medium-high heat, and drizzle in some olive oil (about 2 tablespoons). When it starts to smoke, add salmon and let cook until a nice brown crust has formed (usually 3-4 minutes). Carefully turn the fish, and place in oven to finish cooking (usually 5 or 6 minutes more).  

To plate the dish: place some potatoes in the middle of your plate.  Place the salmon filet over the potatoes and top with a handful of dressed greens. Drizzle some of the vinaigrette over and around the fish.  I also drizzled some balsamic glaze (store bought) as well for a contrasting flavor.   

Liz’s Cooking Tidbits:  

Roasting is baking at a temperature of above 400°. Roasting fish really concentrates the flavors and helps the sugars on the surface caramelize for superior flavor. Rule of thumb for cooking fish is 10 minutes per inch of thickness, so if my filets are fairly thin (under an inch), I go ahead and cook them completely on the stove.  If they are nice and thick, I like to finish the second side in a nice hot oven. Remember that your fish will continue to cook once taken off the heat, so be careful not to overcook it.  Overcooked fish will be dry.

Fresh Pea Salad with Radishes, Tomatoes and Mint

Summertime brings an abundance of fresh fruits and veggies, and I love all the wonderful tomatoes and peaches that have been appearing at our local roadside stands. It’s a real treat to see my favorite guy with all his goodies just right up the street from me, and since he’s only there a couple of days a week, I pounce on him as soon as I see his stand go up!  Lately, he’s been bringing freshly shelled peas and beans, and he introduced me to the not so accessible, but very delicious “purple-hull” peas. They are actually close cousins to the more familiar, but less tasty, black-eyed peas.

I wanted to showcase these peas and do a little more than merely throwing them in a pot with some onions and bacon, so I searched for a salad.  I found this in my new favorite cookbook, Cooking Through the Seasons by Cooking Light. The salad is bright and fresh and is the epitome of summer!

You can serve it in a pretty bowl…

Fresh Pea Salad with Radishes, Tomatoes and Mint

or serve it in individual martini glasses for a different presentation!

Fresh Pea Salad with Radishes, Tomatoes and Mint

Slightly adapted from Cooking Through the Seasons, Cooking Light

Six Servings, 2/3 Cup

Printable Recipe

Ingredients:

• 1 1/2 cups fresh purple hull peas (or any peas you choose)
• 3 tablespoons fresh lemon juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon olive oil
• 2 cups grape or cherry tomatoes, halved
• 1 cup thinly sliced radishes
• 1/4 cup chopped fresh mint
• 1/4 teaspoon each salt & pepper
• mint sprigs for garnish

Preparation:

Sort and wash peas, and place in a small saucepan. Cover with water to 2 inches above peas, bring to boil, cover, reduce heat and simmer about 20 minutes or until tender. Drain

Combine juice, vinegar and oil in a small bowl, and stir well with a whisk. Combine peas, tomatoes and remaining ingredients in a medium bowl, drizzle juice mixture over salad, and toss to coat. Cover and chill. Garnish with mint sprigs, if desired.

Liz’s Little Tidbits:

Think outside the box when it comes to serving your food.  Make it FUN!  Shot glasses are a great way to serve an appetizer soup (think gazpacho or chilled watermelon soup for summer). Serve individual cobblers in little ramekins.  Martini glasses are no longer just for martinis!  Use them for your shrimp cocktail or maybe your dessert!  They’ll leave your guests ” oooh-ing and ahhh-ing”.

Chocolate Chip Mascarpone Cupcakes with Ganache Icing

I adore chocolate cupcakes.  What I don’t adore is all that super sweet icing that’s usually piled on top.  So when I saw Giada De Laurentiis make these cupcakes that were merely dipped in a ganache icing, I was all over them! Believe me, they did NOT disappoint!  The addition of the mascarpone cheese gave them a richness that was absolutely delicious!  The combination of the dark chocolate ganache and the rich chocolate cupcake was chocolate heaven! 

Chocolate Chip Mascarpone Cupcakes with Ganache Icing

Chocolate Chip Mascarpone Cupcakes with Ganache Icing

Slightly adapted from Giada De Laurentiis

Printable Recipe

Cupcakes:

• 5 ounces unsweetened chocolate, chopped
• 1 cup water
• 1/3 cup mascarpone cheese, at room temperature
• 2 1/4 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

Ganache:

• 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels) (See Liz’s Notes)
• 2/3 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• Special equipment: 2 (12-count) muffin pans with paper liners

Directions

Cupcakes:

Place the oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes, then cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.

Beat sugar, oil, eggs, and vanilla in a large bowl for 30 seconds, then stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture, and stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

Ganache:

Place chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. Allow cupcakes to return to room temperature before serving.

Cook’s Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

**Liz’s Notes:

The ganache recipe called for all semisweet chips, but since I’m such a dark chocolate fan, I used half semisweet and half dark chocolate. Same goes for the cupcake batter…if you’re a dark chocolate fan, use it instead of the semisweet.  You can’t mess these up.:)

Watermelon Tomato Salad

I love watermelon and I love tomatoes, but, frankly, the thought of them together was not so appealing to me.  With so many restaurants putting it on their menus lately, I thought I’d give it a whirl in my kitchen and see what all the fuss is about.   I was pleasantly surprised at how the flavors compliment each other in this salad.  It’s light, full of flavor and with temperatures soaring up close to 100° these days, let me tell you….it’s just what the doctor ordered to cool us off a little!

Many recipes call for just mint or just basil, but I took the liberty and added several herbs I had in my garden (mint, basil & parsley). I loved the combination of all three.  I kept it simple and just drizzled it with a lemon/olive oil vinaigrette, and I thought it was perfect.  Very refreshing and full of flavor!

Keep in mind that your salad will only be as good as your ingredients, so make sure you get your hands on a very sweet watermelon and some of those great flavorful summertime tomatoes!

Watermelon Tomato Salad

Yield: 8 -10 servings

Printable Recipe

Ingredients:

• 8 cups 1-inch chunks seedless watermelon, chilled
• 4 cups 1-inch chunks ripe tomatoes
• 1/2  cup chopped fresh herbs (I used equal parts mint, parsley & basil
• feta cheese

Dressing:

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good quality olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation:

Whisk together all ingredients for the dressing and set aside.  Combine chilled melon and tomato in large bowl.  Toss in herbs and drizzle with dressing.  Pour onto decorative platter or bowl and sprinkle with feta cheese. (**See Liz’s Notes)

**Liz’s Notes:

1. Experiment with different flavors…if you like goat cheese, use it instead of feta.  Or if you really like basil, try it with just basil instead of a combination of different herbs.  I really don’t think you can mess this salad up.
2. Prep the watermelon ahead of time, cover the bowl and keep it in the refrigerator. Just before serving, toss everything together and drizzle with the dressing.  It’s best when there’s a chill on the melon.