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