The (Salad) Bar Just Got Higher

I have to admit it that I'm not usually all that creative when it comes to salad.  Usually I reserve my creative salad eating to lunch out with the girls.  At home I'm more of a romaine and a couple of tomatoes kind of salad maker.  Serviceable but not creative.

Then last week I went wild and made Ina's celery and parmesan salad (YLT 8/4/11), and I was hooked.  There was this whole wide world of salads out there just waiting for me to make them.  Who knew?  All of a sudden I was thinking of salad as a key part of the meal and not just, well, salad.

So, last night I wanted to make an arugula and watermelon salad.  When I'm trying something new I always look to Ina first.  I figure that if she says it's good than it usually is.  Low and behold, Ina had a recipe that called for parmesan instead of the standard feta.  Since I had parmesan in the house but not feta, this was the route I took.  Everyone loved it.  Even Charlie, and he's not a big lover of green things.

Now that I'm making dinner more interesting by chucking the romaine and rolling out the red carpet for more interesting salads I feel like the world is my oyster -- or at least my salad bar.

Recipe:  Arugula and Watermelon Salad
(Ina Garten)


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:


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.