Summer Greens and Melon Salad

Salad

Recipe courtesy of The Splendid Table, American Public Media

Serves

Ingredients: 
  • 1 medium red onion, cut into thin rounds
  • 4 cups ice water
  • About 8 cups of salad greens, the more varied the better (like Bibb, oak leaf, mâche, mizuna, watercress, romaine, leaf lettuce, baby chard, kale, mustard, any of the escaroles, frisée, or endive)
  • 1/4 to 1/2 small cantaloupe, casaba, golden honeydew, or canary melon, cut into 1 to 1-1/2-inch cubes
  • 1/2 cup salted sunflower or pumpkin seeds
  • 1 cup lightly packed fresh herbs (basil, mint, parsley or coriander, or a blend of any or all)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons good-tasting extra-virgin olive oil
  • 2 to 3 tablespoons good-tasting wine or cider vinegar

Summer Greens and Melon Salad

Click image to enlarge

Photo ©Brennan Photography Inc. for American Public Media
Method: 

 

1. Combine onion and ice water and refrigerate 30 minutes to rid the onion of its sharp edges.

2. Wash and thoroughly dry the greens. With your hands, tear them into bite-size pieces. Turn into a big salad bowl.

3. Just before serving, drain the onions and pat them dry. Sprinkle the greens with the melon, sunflower seeds, herbs, salt, pepper, and drained onions.

4. Don’t dress the salad until you’re ready to serve it. With your hands, gently toss the salad with enough oil to barely coat the greens. Use about 2 tablespoons to start. Toss with vinegar to taste, starting with 2 tablespoons. Taste for balance as you go, making sure the vinegar is assertive, but not harsh. Once the salad is where you want it, serve it up.

 

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