Early Summer Melon and Arugula Salad With Shaved Red Onion

The Washington Post, June 22, 2005

• • 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

For the salad

• • 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

For the salad

• • 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.

254 calories, 22g fat, 2g saturated fat, n/a cholesterol, 59mg sodium, 15g carbohydrates, 2g dietary fiber, n/a sugar, 2g protein.