Recipe courtesy of Ina Garten

Watermelon and Arugula Salad

Name: Watermelon and Arugula Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 6 servings

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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

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Watch how to make this recipe.

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.