Summer Melon And Arugula Salad
makes 6 servings
Recipe from Washington Post
A beautiful salad made with sweet cantaloupe and watermelon, bitter arugula and shaved red onion comes together in minutes.
Read more about this recipe in the Washington Post.
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
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
6 paper-thin slices of parmesan, for garnish (optional)
timer
prep: 15 minutes
total: 15 minutes
tools
small bowl
whisk
medium bowl
instructions
1. Make 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.
2. Make 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.
3. 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.
