Watermelon and Sugar Snap Pea Salad

Bon Appetit Magazine

Ingredients:

1 garlic clove, finely chopped

½ cup black vinegar

1 Tbl toasted sesame oil

2 Tbl chile crisp (such as Lao Gan Ma)

1 tsp. dark soy sauce

½ tsp fish sauce

¼ tsp dark brown sugar

3 tsp freshly ground white or black pepper

8 Tbl store-bought fried shallots, divided

¼ oz. sugar snap peas, trimmed, thinly sliced on a diagonal

1 cup thinly sliced Thai basil or mint

2 baby seedless watermelon (about 3 lb.), rind removed, flesh cut into 1" pieces

1 tsp. toasted black and/or white sesame seeds

Directions:

Mix garlic, vinegar, oil, chile crisp, soy sauce, fish sauce, black sugar, white pepper, and 1 Tbsp. fried shallots in a medium bowl until sugar is dissolved.

Add sugar snap peas and basil to dressing in bowl and toss to coat.Arrange watermelon on a platter or individual plates and top with sugar snap pea mixture. Drizzle any dressing remaining in bowl over. Scatter sesame seeds and remaining 2 Tbsp. fried shallots on top.