Watermelon and Kale Salad

Pickled Red Onions:

• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 small sprig thyme
• 1 1/2 teaspoons kosher salt
• 1/8 teaspoon cumin
• Pinch red chile flakes
• 1/2 cup thinly sliced red onions

Cucumber Vinaigrette:

• 1/4 cup peeled and diced cucumbers
• 2 tablespoons white wine vinegar
• 3/4 teaspoon minced shallots
• 3/4 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/8 teaspoon minced garlic
• 1/4 cup neutral oil, such as canola or vegetable

Sour Salt:

• 1/2 teaspoon kosher salt
• 1/4 teaspoon chili powder
• Small pinch cayenne pepper
• 1/8 teaspoon citric acid

Watermelon and Kale Salad:

• 1 bunch kale, stems removed and chopped into 1-inch pieces
• 2 tablespoons olive oil
• 1 1/2 cup diced watermelon
• 1/4 cup sliced cucumber
• 2 radishes, sliced
• 1/4 cup pickled red onions
• 1/4 cup crumbled queso añejo or another crumbly salty cheese, such as ricotta salata or feta

Make the pickled red onions: bring the vinegar and water to a simmer in a small pot. Remove from the heat and add the thyme, salt, cumin, and chile flakes. Pour the vinegar mixture over the onions in a heatproof bowl. Refrigerate for at least 2 hours hours or up to overnight.

Make the vinaigrette: combine the cucumbers, vinegar, shallots, mustard, salt, and garlic in a blender. Purée until smooth. While the blender is running, slowly drizzle in the oil; continue blending until the vinaigrette is completely emulsified.

Make the sour salt: place the salt, chili powder, cayenne, and citric acid in a spice grinder or mortar and pestle. Grind or pound the mixture into a fine powder.

Make the salad: combine the kale and olive oil in a bowl. Toss well and let marinate for 15 minutes.

In a large mixing bowl, toss together the marinated kale, watermelon, cucumbers, radishes, and vinaigrette. Transfer to a serving bowl and garnish with the crumbled cheese and pickled red onions. Sprinkle with sour salt to taste.