Cantaloupe With Spicy Bacon-Cashew Crumble

cantaloupe bacon thai salad side

Leela Punyaratabandhu

4 - 6 Servings

Source

Ingredients

6 slices bacon, sliced crosswise ¼" thick

3 large garlic cloves, finely chopped

1 red Thai chile or Fresno chile, finely chopped

½ cup finely chopped unsalted roasted cashews

1 Tbsp. light brown sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

1 2-lb. cantaloupe, room temperature, cut into 1" cubes

Method

Cook bacon in a dry medium nonstick skillet over medium heat, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 Tbsp. fat from skillet.

Cook garlic and chile in same skillet over medium heat, stirring, until garlic is softened but has not taken on any color, about 1 minute. Add cashews; cook, stirring constantly, until heated through, about 2 minutes. Remove skillet from heat and stir in bacon, brown sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Taste crumble and season with more salt if needed. Crumble should be equal parts salty and sweet.

Arrange cantaloupe on a platter and top with warm crumble.