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Watermelon and Arugula Salad with Walnuts
© Simon Watson

Watermelon and Arugula Salad with Walnuts

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • STAFF-FAVORITE
  • VEGETARIAN

"In my hometown of Orosei, bitter greens like arugula and dandelion grow alongside watermelons, so this salad is a natural combination for me," says chef Efisio Farris. The recipe is a fabulous blend of juicy (watermelon) and crunchy (red onions and walnuts). For anyone who thinks raspberry vinegar went out with the '90s, this fruity vinaigrette will be a revelation.

  1. 3 pounds watermelon, cut into 1-inch cubes
  2. 1 small red onion, thinly sliced
  3. 1 1/2 cups arugula
  4. 1/3 cup fresh orange juice
  5. 2 tablespoons fresh lime juice
  6. 2 tablespoons raspberry vinegar
  7. Salt and freshly ground pepper
  8. 1/2 cup shredded ricotta salata
  9. 1 cup coarsely chopped walnuts
  10. 2 tablespoons extra-virgin olive oil
  1. In a large bowl, toss the watermelon with the red onion. Cover and refrigerate until chilled, about 30 minutes.
  2. Add the arugula to the watermelon. In a small bowl, combine the orange and lime juices and vinegar. Pour the dressing over the salad and season with salt and pepper. Top with the ricotta salata and walnuts; drizzle with the olive oil and serve.
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