Watermelon, Arugula, and Pine Nut Salad
Gourmet | July 2004
yield: Makes 4 first-course servings
Active time: 15 min start to finish: 15 min
Ingredients:
1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)
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Preparation:
Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).
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