Cantaloupe, Red Onion, and Walnut Salad

Name: Cantaloupe, Red Onion, and Walnut Salad
Yield: 4 to 6 servings
Ingredients: 1/4 cup fresh orange juice; 1 tablespoon freshly squeezed lemon juice; 1 1/2 tablespoons raspberry vinegar; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1 (3-pound) cantaloupe, cut into 1-inch cubes; 1 small red onion, thinly sliced; 2 cups arugula; 1 cup chopped walnuts, toasted (see Note, page 21)

December 9, 2011

In Sardinia melon, watermelon, and other sweet fruits often find their way into salads. Watermelon is used most commonly, but I find it’s easier to get good cantaloupe year-round. This is very fresh tasting and refreshing, and because I always like a little crunch in my salads, I’ve added some toasted walnuts. Sometimes I add some grated Pecorino cheese to this as well. Serve this after the meal as a palate cleanser before—or instead of—dessert.

Recipe notes

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