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Food & Travel

Watermelon, cucumber, and arugula salad

October 6, 2010

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Serves 6

VINAIGRETTE

Juice of 1 lime
2 tablespoons sherry vinegar
2 tablespoons water
1 1/2 teaspoons sugar
1/4 teaspoon kosher salt
1/2 cup olive oil
1 shallot, finely chopped
1/2 jalapeno pepper, seeded and finely chopped

1. In a bowl, combine the lime juice, vinegar, water, sugar, and salt. Slowly whisk in the oil.

2. Stir in the shallot and jalapeno.

SALAD

2 medium cucumbers, peeled
2 bunches fresh arugula (about 6 packed cups), stemmed
5 cups cubed watermelon
1/4 cup chopped fresh mint

1. Using a regular or Y-shaped vegetable peeler, cut lengthwise ribbons of cucumber until you reach the seeds. Discard the seeded cores.

2. On a large platter, combine the arugula, cucumber, watermelon, and mint.

3. Whisk the dressing and spoon it lightly over the salad. Toss gently.

Adapted from Colicchio & Sons