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The Prisoner Wine Company

Watermelon and Cucumber Salad

Serves 4

30 pieces compressed watermelon
50 pieces compressed Japanese cucumber
1/4 cup pickled julienne kumquat
1/4 bunch fresh torn basil leaves, green and purple
1/2 Cup citrus lace

Compressed Watermelon Liquid
500 g white verjus
165 g lemon juice
30 g kosher salt

Compressed Cucumber
100 pcs very thin sliced japanese cucumber
kosher salt 1% of weight

Pickled Julienne Kumquat
2 # kumquat
1450 g champagne vinegar
460 g rice wine vinegar
1790 g water
740 g sugar
400 g salt

Compressed Watermelon

  1. Peel and cut watermelon into 1 inch slices
  2. Blend ingredients for watermelon liquid to dissolve salt
  3. Cryovac watermelon with liquid and sit overnight. If you do not have a cryovac machine, pour liquid over watermelon in a container and cover overnight
  4. Remove watermelon from liquid and cut into triangle pieces

Compressed Cucumber

  1. Thin slice cucumbers on a mandolin, very thin and weigh them.
  2. Add 1% of weight of cucumbers in kosher salt, and toss to combine
  3. Cryovac overnight or sit in a container with a lid overnight

Pickled Julienne Kumquat

  1. Quarter kumquats and cover with cold water in a sauce pot and bring to a boil, strain water and repeat process 2 more times
  2. While kumquats are being blanched, combine vinegars, sugar, and salt in a sauce pot and bring to boil
  3. Remove piths from kumquats and cut into julienne strips, pour pickling liquid over and let sit overnight


  1. Lay 15 pieces of watermelon on bottom of shallow bowl and place a small amount of julienne kumquat over each piece of watermelon
  2. Lay 25 pieces of cucumber over the watermelon along with 1 leaf each of the torn pieces of purple and green basil
  3. Top that layer with citrus lace pieces, 7-10 based on size
  4. repeat the process 1 more time to create another layer on top

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