Name: Watermelon & Arugula Salad | Recipes
Yield: Serves 6
Ingredients: ½ pound baby arugula leaves 2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind) ¹⁄³ cup good olive oil ¼ cup freshly squeezed lemon juice (2 lemons) 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½-pound chunk Parmesan cheese

From the cookbook:

Barefoot Contessa How Easy Is That?

½ pound baby arugula leaves
2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind)
¹⁄³ cup good olive oil
¼ cup freshly squeezed lemon juice (2 lemons)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½-pound chunk Parmesan cheese

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.

Watermelon & Arugula Salad

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