Early Summer Melon and Arugula Salad With Shaved Red Onion 6.000
Jun 22, 2005

A beautiful fruited salad that goes together in minutes.

Servings: 6
  • 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
  • 6 paper-thin slices of Parmesan cheese, for garnish (optional)
  • Freshly ground black pepper


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.

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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.

Tested by Bonnie S. Benwick.

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