Ingredients

• ½ cup coarsely chopped ripe mango
• ¼ cup fresh lime juice
• ¼ cup dry sake
• 2 tablespoons champagne vinegar
• 1 teaspoon minced seeded bird’s-eye chile
• ½ teaspoon kosher salt
• ¼ cup canola oil
• 3 pounds seedless watermelon, peel left on, cut into 1-inch-thick slabs
• Olive oil
• Kosher salt
• ½ cup hulled pumpkin seeds
• ¼ teaspoon ground cayenne
• 1 teaspoon sugar
• 4 cups 1-inch cubes homemade or store-bought cornbread
• 2 tablespoons unsalted butter, melted
• 8 fresh shiso leaves, shredded (or Thai basil or mint)
• ½ cup dates, pitted and chopped
• 1 serrano chile, sliced into rings
• Freshly ground black pepper
• ½ cup ricotta or mascarpone

Instructions

1. Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
2. Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
3. Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
4. Remove the rind and dice the grilled watermelon into large cubes.
5. Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
6. Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
7. Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.