Name: Honeydew and Fennel Salad With Basil
Yield: 4 servings
Ingredients: ¼ cup raw pistachios; 1 fennel bulb; 6 tablespoons olive oil; ¼ 3-pound honeydew, rind and seeds removed, sliced ¼ inch thick; ½ lemon; 2 tablespoons white wine vinegar; Kosher salt; 1½ cups basil leaves, torn if large; 1 teaspoon Maras red pepper flakes or ½ teaspoon crushed red pepper flakes

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Alex Lau

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

Recipe notes