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Watermelon and Arugula Salad

Serving: 6

Time: 15 min

Watermelon and Arugula Salad

INGREDIENTS

• 1/2 pound baby arugula leaves
• 2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
• 1/3 cup good olive oil
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 -pound chunk 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 dressing on the arugula to moisten. Toss well and place on 6 salad plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.
2010, Barefoot Contessa How Easy is That?

How did the hand pies look? Did you love the brownies? How many choux did you eat in one sitting? Yes, these are the things I think about. So today, after creating a gorgeous selection of our favorites for a client to send as a new year’s gift, I was given a gift of my own: direct feedback from the recipients of the pastries. I was so happy, I had to share it with you.