Thai Celery Salad with Peanuts
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
2 teaspoons fish sauce
6 celery stalks, thinly sliced on a diagonal
3 scallions, thinly sliced
1 red chile, such as Fresno, thinly sliced
1 cup fresh cilantro leaves with tender stems
¼ cup chopped roasted, salted peanuts
Whisk together oil, lime juice, and fish sauce. Toss with celery, scallions, chile, cilantro, and peanuts.
Tomato-Watermelon Salad with Turmeric Oil
¼ cup extra virgin olive oil
1 tsp. coarsely crushed peppercorns
1 tsp. coarsely crushed coriander seeds
½ tsp. cumin seeds
½ tsp. ground turmeric
¼ large seedless watermelon (about 3 lb.), preferably yellow, rind removed, flesh cut into ½" pieces (about 4 cups)
2 medium heirloom tomatoes, cut into ½" pieces
8 oz. mild French feta, cut into ½" pieces
Flaky sea salt
Heat olive oil, peppercorns, coriander seeds, cumin seeds, and turmeric in a small saucepan over medium-low heat until fragrant, about 3 minutes. Let turmeric oil cool slightly.
Arrange watermelon, tomato, and feta on a platter. Drizzle turmeric oil evenly over and sprinkle with salt.