Early Summer Melon and Arugula Salad With Shaved Red Onion
- Cuisine: American
- Course: Salad
- Features: Fast, Meatless
Summary:
A beautiful fruited salad that goes together in minutes.
6 servings
Ingredients:
For the vinaigrette- 1/4 cup lemon juice
- 1/3 cup canola or other light vegetable oil
- 1/3 cup extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 1 medium (about 3 cups) cantaloupe, peeled, seeded and cut into 1-inch slices
- 3 cups seedless watermelon, peeled and cut into 1-inch cubes
- 2 bunches (about 3 cups, unpacked) arugula, washed and dried
- 1 medium red onion, peeled and shaved paper-thin
- Salt
- Freshly ground black pepper
- 6 paper-thin slices of Parmesan cheese, for garnish (optional)
Directions:
For the vinaigrette: Place the lemon juice in a small bowl and add the canola or vegetable oil and the olive oil in a steady stream, whisking vigorously. Add salt and pepper to taste; set aside.
For the salad: In a medium bowl, combine the cantaloupe, watermelon, arugula and red onion. Season with salt and pepper to taste. Add about 1/2 cup of the vinaigrette and combine until lightly coated.
To serve, place half of the melon on individual plates, then layer each with a mound of arugula and the remaining melon. Top with thin slices of Parmesan and drizzle the remaining vinaigrette around the plates, if desired. Serve immediately.
Recipe Source:
Adapted from a recipe by Todd Gray, chef-owner of Equinox restaurant in downtown Washington and executive chef of Sheila Johnson's proposed Salamander Resort and Spa in Middleburg.
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