Adapted from Ina Garten
Ingredients
Arugula
Seedless watermelon, diced
1/3 cup good olive oil
1/4 cup lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Parmesan cheese
Directions
Place the arugula and watermelon in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
***Pour enough salad dressing on the arugula to moisten and toss well.
With a very sharp knife or a vegetable peeler, shave the parmesan into ribbons and spread on top of the arugula and watermelon.
Sprinkle with salt and serve.
***For two people, divide a handful of arugula and watermelon between two plates. Then, add a spoonful of dressing to each salad and top with parmesan. Making your salad this way will ensure you do not have soggy leftovers and you can make a fresh salad the next day with the leftover dressing.
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