August 21, 2007

Striking a Gourd

End-of-Summer Melon Salad Recipe

You swore off fun in the sun once the temperature exceeded the amount of money in your checking account. Luckily, Cafe Toulouse chef Colleen O’Hare gave us her delicious end-of-summer melon salad recipe as a quick, easy, and inexpensive way to beat the rising heat — and your depleted funds.

Salad:
2 medium, diced cantaloupe or honeydew melons
4 cups either watercress, arugula, or any baby greens you like
½ cup torn and evenly mixed tarragon, basil, and chives
½ cup ricotta salata, feta, goat, or reggiano cheese

Dressing:
2 tbsp. minced shallots
½ cup fresh orange juice
½ cup champagne vinegar
2 tbsp. honey
1½ cup pure olive oil

1. Mix shallots, juice, vinegar, and honey.
2. Slowly whisk in the olive oil and season with salt and pepper to taste.
3. Toss the melon in enough vinaigrette to coat.
4. Gently mix with the greens and herbs.
5. Garnish with the cheese.
6. Realize it’s right on the money.