Peppadew is the brand name of sweet piquanté peppers grown in the Limpopo province of South Africa. These mildly spicy pickled cherry sized peppers are tangy, tart and sweet and available in store deli sections near the olives. Fabulous to have on hand for an impromptu dinner party or get together, great with cheese, stuffed or even thrown on the grill.
- 1 Small seedless watermelon, peeled and 1/2-inch pieces
- 1 Cucumber, peeled, seeded and cut 1/2-inch pieces
- 2 cup peppadews, drained and halved or quartered (save 1/4 cup picking juice)
- 2 Bunch watercress, wash and trim stems
- 1/4 cup extra virgin olive oil
- Kosher salt
- Whisk about pickling juice and extra virgin olive oil in a bowl, season to taste.
- In a large bowl place all remaining ingredients, dress with just enough dressing to lightly coat.
- Check seasoning and serve.
About Chef Elizabeth Binder
Executive Chef Elizabeth Binder was born and raised in South Africa where she attended the
internationally recognized Christina Martin School of Food and Wine in her hometown of Durban.
After graduating, she landed her first cooking job at the small luxury hotel, Blue Mountain Lodge near the Kruger Park. Where she was quickly promoted to the hotel’s head chef, at the tender age of nineteen. At Blue Mountain, her notoriety rose as she cooked state dinners for both F.W. de Klerk and Nelson Mandela at a pivotal point in South African history. In 1995, Elizabeth packed her bags to embark on a career that would take her around the world. Elizabeth is presently on the hunt for her next venture. She recently finished competing on Top Chef: Seattle, the tenth season of the Emmy and James Beard Award-winning series. She currently resides in Napa with her chef husband and two children.